Rote Grütze German Mixed Berry Pudding Recipes

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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

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.

GERMAN RED BERRY SAUCE OR COULIS (ROTE GRüTZE)



German Red Berry Sauce or Coulis (Rote Grütze) image

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

1 cup red currants
1/2 cup black currants
1/2 cup raspberries
4 cups water
1 cup strawberry
1 cup cherries
2 tablespoons cornstarch
1 cup sugar

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)



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

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