Rote Gruetze Red Berry Pudding Recipes

ROTE GRüTZE (RED BERRY DESSERT)

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.

GERMAN ROTE GRüTZE

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 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.

ROTE GRüTZE GERMAN MIXED BERRY PUDDING

Steps:

• Wash fruit and pick through for stems (reserve 3/4 cup).
• Combine the remaining fruit with water (reserving 1 cup), and sugar in a saucepan.
• Bring to a boil and cook fruit over medium heat until done but still holding its shape.
• Sweeten to taste with more sugar, if needed.
• Stir corn starch into reserved water until dissolved and stir into the juice.
• Bring to boil, cook until thickened, and remove from heat.
• Blend in the rum if desired.
• Mash reserved, uncooked fruit in blender and stir into the thickened juice.
• Eat Rote Grütze either hot or cold and serve with cold milk or cream.

RED BERRY FRUIT COMPOTE (GERMAN ROTE GRüTZE)

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.

ROTE GRUTZE (GERMAN BERRY COMPOTE)

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.

GERMAN RED BERRY SAUCE OR COULIS (ROTE GRüTZE)

Steps:

• Rinse and remove stems from currents and raspberries.
• In a medium pot add 2 cups of water. Add the currents and raspberries. Bring to boil and take pot off the heat and set aside to draw the juice and cool slightly, about 1 hour.
• In the meantime wash, half and seed the cherries. Wash, hull, and half or quarter strawberries.
• Go back to current, raspberry and water mixture and pour and stir through a metal sieve into a 4 cup measuring cup. (Remove about 1/4 cup of juice to mix with the cornstarch later).
• To the juice add water to make up to 4 cups liquid. Pour into a sauce pan. Add sugar and start heating over medium heat bring to boil.
• Stir the corn starch into the 1/4 cup of juice until well mixed and not lumpy. Stir into juice to thicken bring to rolling boil for 1 minute.
• Carefully fold the cherries and strawberries into the sauce. Pour into glass bowl.
• So that no skin forms, sprinkle with more sugar. Let cool. Then serve with ice cream or what ever you like. Enjoy.