Red Berry Compote (Rote Gruetze)
Red Berry Compote (Rote Gruetze)

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, red berry compote (rote gruetze). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Red Berry Compote (Rote Gruetze). This used to be one of the most popular desserts in Northern Germany and Danmark. As a child I had it all the time with my grandparents in Northern Germany and I love it until today.

Red Berry Compote (Rote Gruetze) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Red Berry Compote (Rote Gruetze) is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have red berry compote (rote gruetze) using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Red Berry Compote (Rote Gruetze):
  1. Take 600 g mixed berries: strawberries, raspberries, blackberries, currants, sour cherries
  2. Take 0.5 l cherry or black currant juice
  3. Get 1/2 vanilla pod (or few drops vanilla extract)
  4. Prepare 3 tbsp starch
  5. Get 1-2 tbsp cassis liquor, optional
  6. Prepare 3-4 tbsp sugar to taste

Rote Gruetze is a typical, fruit dessert from northern Germany, Denmark, and other Scandinavian The original recipe for Rote Gruetze calls for red currants (Johannisbeeren) and raspberries, but This recipe calls for cornstarch (or potato starch) to thicken which results in a smoother compote. Red Fruit Jelly is actually not a jelly. It is a very popular refreshing German dessert called "Rote Grütze" with a delicious vanilla sauce. Cold Berry Compote is a beloved German dessert, especially enjoyed in summer.

Instructions to make Red Berry Compote (Rote Gruetze):
  1. Wasch and clean fruits and drain on a kitchen towel. Remove cherry pits, cut big strawberries into half or quaters. Remove stem of the currants. Cut the vanilla bean into half and grate out the pulp.
  2. Let the vanilla pulp and bean together with the juice come to a boil. Dissolve starch in 3-4 tbsp water and add to the boiling juice. Let cook for 2-3 minutes until it thickens.
  3. Add the prepared fruits (and liquor if you like) to the hot juice mix and let them heat up but make sure not to overcook them. So I recommend to remove the fruits from the stove once they are all covered by the hot juice. Don't cook it for more than 1-2 minutes. Add sugar to taste (I used only 2 tbsp this time since the fruits were already super sweet).
  4. Store in a container, let come to room temperature and then store it in the refrigerator (should be good for a week atl least).

Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly. 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. Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. You can make Rote Grütze with any red berries you happen to have - raspberries, blackberries, strawberries, cherries, blueberries, currents.

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