Red Berry Fruit Compote German Rote Grtze Recipes

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GERMAN ROTE GRüTZE



German Rote Grütze image

This simple berry dessert from Northern Germany is a refreshing summer treat.

Provided by International Desserts Blog

Time 10m

Number Of Ingredients 5

4-5 cups about 500g berries (any combo of fresh or frozen raspberries, strawberries, blackberries, blueberries, cherries, currants)
1/2 cup 100g sugar
1 cup 250ml red fruit juice
1/3 cup 45g corn starch
1/2 cup 113ml cold heavy cream

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)



Rote Grutze (German Berry Compote) image

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

6 cups raspberries
½ cup white sugar
2 tablespoons cornstarch
¼ cup cold water
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

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 GRüTZE - COLD BERRY COMPOTE



Rote Grütze - Cold Berry Compote image

Red Fruit Jelly with Vanilla Sauce, popular German dessert in summer

Provided by Barbara

Categories     Dessert     Lunch (or Dinner)     Party Food     Snack

Time 15m

Number Of Ingredients 8

350 g strawberries & Cherries (or other berries or fruits like peaches)
35 g starch ((I prefer potato starch over corn starch))
300 ml fruit juice, sweetened or unsweetened (should match with selected fruits)
100 g sugar if needed to sweeten the juice
1 vanilla pod or 1 tsp. Vanilla Extract
2 Tbsp. corn starch (/ or potato starch)
2 Tbsp. sugar
500 ml milk

Steps:

  • Prepare the fruits by removing the stems and the stones.
  • In a small bowl mix the starch with the sugar.
  • Add about 4 tbsp. from the juice and mix.
  • Pour the remaining juice into a cooking pot and bring to a boil.
  • When the juice starts boiling, remove it from the stove and add the starch-sugar mix.
  • Stir!
  • Add the fruits and set aside to cool.
  • Fill in several glasses or a bowl and move it to the fridge.
  • Slice the vanilla pod in length and - using a knife - scrape the vanilla out of it's center. Use the rest of the vanilla pod for vanilla sugar (see other recipe). Or instead just use the Vanilla Extract Paste that I use in the video.
  • Mix starch and sugar in a small bowl and add about 3 tbsp. of the milk.
  • Mix it all together in the starch bowl.
  • Bring the remaining milk with the vanilla in it to a boil - careful! Don't set heat to high and observe closely, stir milk frequently to avoid setting on the bottom of the pot.
  • When the milk starts boiling, remove it from the stove and stir the starch mix from the bowl into the pot.
  • Bring the sauce back to the stove and bring back to boil for lass than a minute while stirring constantly.
  • Let sauce cool, stir every now and then and use warm or cold.
  • The fruit bowl should be kept in the fridge.
  • It tastes best if it is chilled and with the vanilla sauce on top.
  • Garnish with some peppermint leaves if you like.

ROTE GRUETZE - RED BERRY PUDDING



Rote Gruetze - Red Berry Pudding image

Learn how to make a northern German dessert, Rote Gruetze, a pudding made with fruit and served with vanilla sauce.

Provided by Jennifer McGavin

Categories     Brunch     Dessert

Time 2h50m

Yield 6

Number Of Ingredients 14

For the Pudding:
3 tbsp. sugar
3/4 cup. purple grape juice
3 tbsp. Kirschwasser
1/3 cup red wine
3 tbsp. cornstarch
1 pound mixed berries can be frozen
For the Vanilla Sauce:
1 vanilla bean or 1 tsp. vanilla extract
1/2 cup milk
1/3 cup whipping cream
2 tbsp. sugar
2 egg yolks
Lemon balm or mint leaves as garnish

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)



Red berry fruit compote (German rote grütze) image

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

440g canned pitted cherries in syrup (Morello or sour cherries are best, if you can get them)
100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
180ml cranberry juice
½ tbsp vanilla extract
½ tsp ground cinnamon
½ tbsp golden caster sugar
dash of rosewater
2 tbsp cornflour
500g pot good-quality vanilla custard
1 square of 70% dark chocolate , finely grated
handful pomegranate seeds
handful mint leaves

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

BERRY COMPOTE RECIPE



Berry Compote Recipe image

Enjoy this QUICK and EASY berry compote recipe on its own or as a topping for breakfast or dessert! Mixed berry compote uses just three simple ingredients.

Provided by Isabel Laessig

Categories     Breakfast or Dessert     Breakfast/Dessert

Time 20m

Number Of Ingredients 4

3 1/2 cups Mixed Berries ((Fresh or Frozen))
3 Tbsp. Brown Sugar
1/2 Lemon ((Juiced, about 2 Tbsp.))
Optional: Ground Cinnamon, Ground Ginger, Star Anise Pods or Vanilla Essence/Paste to taste

Steps:

  • If using fresh berries, wash and remove the stems if required.
  • Place the Mixed Berries, Lemon Juice and Brown Sugar in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes with the lid on.
  • Remove the lid and leave to cook for another 10 to 15 minutes. The fruits should have reduced but still be chunky.
  • Let the compote cool for 5 minutes, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks or in the freezer in a plastic container or freezing bag for a few months.

Nutrition Facts : Calories 230 kcal, Carbohydrate 57 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 8 g, Sugar 45 g, ServingSize 1 serving

HAMBURGER ROTE GRüTZE - GERMAN RED FRUIT COMPOTE



Hamburger Rote Grütze - German Red Fruit Compote image

Provided by Angela Schofield

Categories     Dessert

Time 20m

Number Of Ingredients 8

1 pound strawberries
9 oz. raspberries
9 oz. red currants (alternatively tart cherries)
1 cup sugar
1 tsp. vanilla extract
1 cinnamon stick
3 cups juice
3.5 oz. instant vanilla pudding

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

RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)



Red berry fruit compote (German rote grütze) image

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

440g canned pitted cherries in syrup (Morello or sour cherries are best, if you can get them)
100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
180ml cranberry juice
½ tbsp vanilla extract
½ tsp ground cinnamon
½ tbsp golden caster sugar
dash of rosewater
2 tbsp cornflour
500g pot good-quality vanilla custard
1 square of 70% dark chocolate , finely grated
handful pomegranate seeds
handful mint leaves

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

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Top Asked Questions

What kind of fruit is Rote gruetze?
Rote Gruetze is a typical, fruit dessert from northern Germany, Denmark, and other Scandinavian countries. In eastern Europe, a similar pudding is called kissel and is made with pureed fruit. The original recipe for Rote Gruetze calls for red currants (Johannisbeeren) and raspberries,...
How to make Red Berry Dessert?
In a small bowl, combine cornstarch and 3-4 tablespoons of fruit juice from the pot. Mix, mix, mix! Keep mixing until the cornstarch has dissolved. Back to the pot with the fruit juice – add the sugar and vanilla extract and mix. We usually don’t add too much sugar so the red berry dessert doesn’t taste overly sweet on its own.
What is berries compote?
This kind of compote is a popular dessert in Germany (called “Rote Grütze”) and in Scandinavian cuisine. It is the perfect treat right now because you can use the whole range of fresh berries that the season has to offer.
Can you serve Rote Grütze with ice cream?
You can serve Rote Grütze with cold unwhipped cream, vanilla sauce, vanilla ice cream, or normal whipped cream. In the past, Rote Grütze was traditionally made with raspberries, red currants, and cherries. Nowadays any berries (and even seasonal fruit) are allowed.

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