Rote Grütze German Mixed Berry Pudding Recipes

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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 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

ROTE GRüTZE GERMAN MIXED BERRY PUDDING



Rote Grütze German Mixed Berry Pudding image

Rubies in springtime. A traditional German dessert posted in response to a recipe request. I estimated the measurement of the cornstarch. The original recipe called for 100 grams.

Provided by Molly53

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

2 1/4 lbs sour cherries (assorted red fruits, in any combination) or 2 1/4 lbs plums (assorted red fruits, in any combination)
1/2 cup sugar (or more to taste, depending on the tartness of the fruit)
1 quart water
1/2 cup cornstarch
1 cup rum (optional)
milk or cream, to serve with the dessert

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.

Nutrition Facts : Calories 440.2, Fat 0.3, Sodium 13.3, Carbohydrate 114.4, Fiber 8.8, Sugar 98.4, Protein 5.2

ROTE GRüTZE



Rote Grütze image

Make and share this Rote Grütze recipe from Food.com.

Provided by Anne Edgell

Categories     Dessert

Time P1DT25m

Yield 8 serving(s)

Number Of Ingredients 11

2 (8 1/4 ounce) packages raspberries, frozen in light syrup and thawed
1 (16 ounce) package strawberries, frozen in light syrup, thawed and pureed with their juice
1 lb dark sweet red cherries, stemmed pitted and quartered or 1 (20 ounce) can dark sweet cherries, with juice reserved separately
1 quart natural red grape juice or 1 quart cranberry juice
3/4 cup sugar
1 tablespoon lemon zest, finely grated
1/4 cup lemon juice, freshly squeezed
2/3 cup cornstarch, unsifted
1 cup dry red wine (preferably German)
1 cup heavy cream
1 tablespoon vanilla sugar

Steps:

  • FOR DESSERT:
  • Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
  • Add enough grape juice to total 1 quart.
  • Pour mixture into heavy saucepan (NOT ALUMINUM).
  • Add 2 more cups grape juice.
  • Stir in sugar, lemon zest, lemon juice.
  • Bring to a boil, uncovered, over medium heat stirring often.
  • Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
  • As soon as mixture boils, add corn starch paste, whisking vigorously.
  • Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
  • Stir in raspberries and cherries gently.
  • Heat and stir 1 minute more.
  • Remove from heat and stir 1 minute more.
  • Cool mixture to room temperature.
  • Chill for 24 hours.
  • FOR TOPPING:
  • Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
  • Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.

Nutrition Facts : Calories 406, Fat 11.8, SaturatedFat 6.9, Cholesterol 40.8, Sodium 18.6, Carbohydrate 70.6, Fiber 6.6, Sugar 50.7, Protein 3.1

ROTE GRUTZE



Rote Grutze image

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

2 pounds fresh red currants, stemmed (6 cups), plus more for topping
1 1/4 cups sugar
1/4 cup rose wine
1/4 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons cornstarch
Lightly sweetened whipped cream, for topping

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.

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