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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, red berry compote (rote gruetze). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Red Berry Compote (Rote Gruetze) is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Red Berry Compote (Rote Gruetze) is something that I’ve loved my entire life. They’re fine and they look fantastic.

Instructions to make Red Berry Compote (Rote Gruetze) : Wasch and clean fruits and drain on a kitchen towel. Remove cherry pits, cut big strawberries into half or quaters. Red Berry Fruit Compote with Custard Sauce (Rote Grütze mit Vanillesoße) This is a classic German dessert - a bright, tart, and sweet berry compote served with a generous drizzle of vanilla custard. In Northern Europe, berry compote is called " Rote Grütze " when it uses red berries and " Lila Grütze " when purple berries are added.

To get started with this recipe, we have to first prepare a few components. You can have red berry compote (rote gruetze) using 6 ingredients and 4 steps. Here is how you can achieve it.

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

Rote Grütze - Red Berry Compote. This content is for Traditional German Classics and All Tastes German Club - All Classes Lifetime members only. A classic German dessert item using a variety of red berries. Serve with vanilla ice cream, vanilla pudding, rice pudding, whipped cream, etc.

Steps 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).

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. The original recipe for Rote Gruetze calls for red currants (Johannisbeeren) and raspberries, but modern versions contain just about any, in-season, red fruit except strawberries, which do not have the desired acidity or bite. Sago or semolina (Griess) was used for thickening, which made the pudding a little gritty, hence "Gruetze" or grits.

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