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
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.
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
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
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ROTE GRüTZE (GERMAN RED BERRY PUDDING) - MY DINNER
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