ROTE GRüTZE (RED BERRY DESSERT)
Wonderfully colorful and perfectly sweet, Rote Grütze makes a great simple dessert option. Made from mixed berries, this delicious red berry dessert is popular in Germany and Denmark - and goes well with unwhipped cream!
Provided by Recipes From Europe
Categories Desserts
Time 15m
Number Of Ingredients 5
Steps:
- If you're using fresh fruit, wash the fruit and dry it. Remove the pits, stems, etc., and cut them into smaller pieces where necessary (e.g. when using strawberries). If you are using frozen berries, take them out of the freezer.
- Add the red fruit juice to a medium-sized pot.
- In a small bowl, mix the cornstarch with 3-4 tablespoons of fruit juice from the pot. Mix until the cornstarch has dissolved.
- Add the sugar and vanilla extract to the fruit juice in the pot and mix. Bring the mixture to a boil, then remove it from the heat. Pour in the dissolved cornstarch while whisking constantly.
- Now add the fresh or frozen berries to the pot with the thickened fruit juice. Stir gently to break as few berries as possible. Return the pot to the hot burner and let the berries simmer on low heat for a few minutes. This will take slightly longer for frozen berries than for fresh berries.
- Once you are happy with the consistency of the berries, pour or ladle the Rote Grütze into bowls. Don't worry if it still appears liquidy, it will get a firmer consistency as it cools. You can sprinkle some sugar on top of the berries or cover them with cling film (it should touch the top of the berries) to avoid skin from forming. Place the bowls in the fridge to chill.
- You can serve Rote Grütze with cold unwhipped cream, vanilla sauce, vanilla ice cream, or normal whipped cream.
Nutrition Facts : ServingSize 1 g, Calories 143 kcal, Carbohydrate 34 g, Protein 1 g, Sodium 26 mg, Fiber 5 g, Sugar 21 g
HAMBURGER ROTE GRüTZE - GERMAN RED FRUIT COMPOTE
Steps:
- Wash all fruit, remove the stems, and cut the strawberries into small pieces.
- Add the fruit juice, sugar, cinnamon stick and vanilla extract to a medium sized pot and bring the mixture to a boil.
- In the meantime, reserve a few fruits for the garnish and set them aside.
- Add about half of the remaining fruit to the pot and simmer on low heat.
- Mix the vanilla pudding powder with a few tablespoons of water or juice in a small bowl and then blend it with the simmering fruit mixture.
- Bring to a boil and mix well until everything is well combined.
- Remove the pot from the heat and remove the cinnamon stick.
- Blend the remaining other half of fruit into the mixture.
- Portion the Rote Grütze into individual decorative glasses or into an airtight container. Allow to cool completely and store in the fridge until serving.
Nutrition Facts : ServingSize 1 grams
GERMAN ROTE GRüTZE
This simple berry dessert from Northern Germany is a refreshing summer treat.
Provided by International Desserts Blog
Time 10m
Number Of Ingredients 5
Steps:
- Wash and cut berries as needed.
- Add fresh or frozen berries and sugar to a saucepan over medium heat. Bring to a low boil, stirring constantly. If using fresh berries, you may need to add a bit of juice.
- In a small bowl, whisk together cornstarch and juice until smooth. Pour into the fruit and stir. Reduce heat and let simmer for 1-3 minutes or until it thickens up a bit. If the mixture becomes too thick, add more fruit juice to thin.
- Take off heat, pour into 4 bowls, and let cool.
- Serve with a small pitcher of fresh, cold heavy cream to pour over the Rote Grütze.
ROTE GRUTZE (GERMAN BERRY COMPOTE)
A classic German dessert item using a variety of red berries. Serve with vanilla ice cream, vanilla pudding, rice pudding, whipped cream, etc. You can use fresh or frozen unsweetened raspberries, strawberries, red currants, or a combination of the three.
Provided by cgalaise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
- Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
- Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 33.6 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sodium 0.6 mg, Sugar 22.7 g
ROTE GRUETZE - RED BERRY PUDDING
Steps:
- Mix the sugar with the grape juice, Kirschwasser, and red wine. Place over medium heat and bring to a boil, stirring to dissolve sugar.
- Mix the cornstarch with an equal amount of cold water. Add slowly to the hot liquids and stir constantly. Bring the mixture back to a boil and keep stirring until liquid starts to thicken and become clear and glossy.
- Stir in the fruit. You can use any mixture of cherries, red currants , raspberries, and blackberries. Heat through for a minute or two, then pour into a bowl and refrigerate.
- Cut the vanilla bean in half lengthwise and scrape out the seeds. Slowly warm the milk, cream, sugar and vanilla (both the bean and the seeds).
- When the sugar is dissolved and the milk is almost boiling, remove the pan from the heat source and stir in the egg yolks. Place the pan back on a very low burner and heat until the sauce has thickened, but do not boil.
- Strain through a colander if necessary to remove lumps or egg which did not mix well. Cool.
- To serve, place the Rote Grütze in dessert cups or ice cream dishes, pour a little vanilla sauce over it and garnish with lemon balm or mint leaf sprigs.
Nutrition Facts : Calories 222 kcal, Carbohydrate 31 g, Cholesterol 109 mg, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, Sodium 42 mg, Sugar 23 g, Fat 8 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)
This light, fruity dessert is a German summertime staple - a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream
Provided by Good Food team
Categories Dessert
Time 30m
Yield Serves 6 with leftovers
Number Of Ingredients 12
Steps:
- In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.
- In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.
- Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.
Nutrition Facts : Calories 171 calories, Fat 2 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
ROTE GRUTZE
This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries, and cherries, is common, but if doing so, use them in place of the second pound of currants in step 2. This dessert is also nice topped with creme anglaise instead of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h50m
Number Of Ingredients 6
Steps:
- Bring 3 cups currants, the sugar, wine, and salt to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer until berries are soft, about 1 minute. Puree in a blender. Pour through a fine sieve into a bowl (you should have about 1 3/4 cups).
- Return strained puree to pan; bring to a boil. Add remaining currants, return to a boil, and skim if necessary. Mix cornstarch with 1/4 cup water until cornstarch dissolves, then whisk into currants. Cook over high heat, stirring occasionally, until boiling in center and mixture looks clear, about 5 minutes. Let cool 5 minutes.
- Divide mixture between 6 small glasses. Chill until set, at least 1 1/2 hours and up to 8 hours. Dollop whipped cream on top, and serve with fresh currants.
More about "german rote grütze recipes"
ROTE GRüTZE - COLD BERRY COMPOTE ⋆ MY GERMAN RECIPES
From mygerman.recipes
RED BERRY PUDDING (ROTE GRüTZE) RECIPE : SBS FOOD
From sbs.com.au
SCHWARTAU “ROTE GRUETZE” BERRY COMPOTE, 17.6 OZ
From germanfoods.org
ROTE GRüTZE | FROZEN BERRY COMPOTE • RED CURRANT BAKERY
From redcurrantbakery.com
ROTE GRüTZ - KITCHEN PROJECT
From kitchenproject.com
ROTE GRüTZE RECIPE (RED BERRY AND CHERRY PUDDING) | FOODAL
From foodal.com
ROTE GRüTZE: THE GERMAN SWEET TREAT - I LIKE GERMANY
From ilikegermany.com
ROTE GRüTZE: GERMAN BERRY COMPOTE (WITH VANILLA CUSTARD)
From asausagehastwo.com
ROTE GRüTZE - RED FRUIT JELLY - GERMAN DESSERT RECIPE - YOUTUBE
From youtube.com
ROTE GRüTZE | I LOVE GERMAN FOOD
From ilovegermanfood.com
GERMAN ROTE GRüTZE RECIPE (MADE WITHOUT RED CURRANTS)
From livelikeyouarerich.com
ROTE GRüTZE – GERMAN RED FRUIT PUDDING RECIPE (RED GRITS)
From thegermankitchen.com
MIXED RED FRUIT DESSERT - GERMANFOODS.ORG
From germanfoods.org
FRUIT PUDDING RECIPE - ROTE GRüTZE MADE JUST LIKE OMA
From quick-german-recipes.com
ROTE GRüTZE (GERMAN RED BERRY PUDDING) - MY DINNER
From mydinner.co.uk
KETO GERMAN FRUIT PUDDING (ROTE GRüTZE) - LOWCARB ABODE
From lowcarbabode.com
ROTE GRüTZE | TRADITIONAL DESSERT FROM GERMANY, CENTRAL EUROPE
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love