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 GRüTZE - COLD BERRY COMPOTE
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
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.
BERRY COMPOTE RECIPE
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
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
GERMAN RED BERRY SAUCE OR COULIS (ROTE GRüTZE)
I found this recipe in a German cookbook, cannot even remember which one. I needed a recipe to use up all the red currants my mother has growing in the yard.I got tired of making jam. Since many of the berries mature at different times of the year some have to be used frozen or from a jar. It would depend on which time the year you make this, but you can use either or. This is great with pancakes, vanilla ice cream, pound cake etc.
Provided by Marlitt
Categories Sauces
Time 2h20m
Yield 6 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183.7, Fat 0.3, Sodium 4.1, Carbohydrate 46.7, Fiber 2.5, Sugar 39.4, Protein 0.9
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
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