📝 About This Recipe
Originating from the coastal regions of Northern Germany and Denmark, Rote Grütze is a vibrant, ruby-red berry compote that captures the very essence of summer. This traditional 'red groats' dessert balances the intense tartness of currants and raspberries with a delicate sweetness, thickened just enough to hold its shape while remaining silky. It is a nostalgic masterpiece that perfectly bridges the gap between a rustic fruit stew and a refined jelly, especially when served with a chilled, homemade vanilla custard.
🥗 Ingredients
The Berry Base
- 250 grams Red Currants (stripped from stems)
- 150 grams Black Currants (optional, for depth of flavor)
- 250 grams Raspberries (fresh or frozen)
- 200 grams Sour Cherries (pitted, Morello variety preferred)
- 150 grams Strawberries (hulled and quartered)
The Infusion & Thickener
- 400 ml Tart Cherry Juice (high quality, unsweetened)
- 100 ml Dry Red Wine (like Pinot Noir; substitute with more juice for alcohol-free)
- 120 grams Granulated Sugar (adjust based on berry ripeness)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 piece Cinnamon Stick (small)
- 1 teaspoon Lemon Zest (finely grated)
- 40 grams Cornstarch (approx. 4 level tablespoons)
Vanilla Cream Sauce (Vanillesauce)
- 250 ml Whole Milk
- 250 ml Heavy Cream
- 4 large Egg Yolks
- 50 grams Sugar
- 1 piece Vanilla Bean (seeds only)
👨🍳 Instructions
-
1
Prepare the fruit by washing the currants and stripping them from their stems using the tines of a fork. Pit the cherries and quarter the strawberries.
-
2
In a large pot, combine 300ml of the cherry juice, the red wine, sugar, vanilla bean (seeds and pod), cinnamon stick, and lemon zest. Bring to a gentle simmer over medium heat.
-
3
While the liquid heats, whisk the remaining 100ml of cold cherry juice with the cornstarch in a small bowl until perfectly smooth with no lumps.
-
4
Once the liquid in the pot is simmering, add the red and black currants along with the sour cherries. Simmer for 3-4 minutes until they begin to soften but haven't burst completely.
-
5
Give the cornstarch slurry a final stir and pour it slowly into the simmering fruit mixture, whisking constantly to prevent clumping.
-
6
Continue to cook for 1-2 minutes until the mixture thickens and turns from cloudy to a clear, glossy ruby red. Remove from heat immediately.
-
7
Gently fold in the raspberries and strawberries. The residual heat will soften them without turning them into mush, preserving their shape.
-
8
Remove the cinnamon stick and vanilla pod. Pour the Rote Grütze into a large glass bowl or individual ramekins. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 4 hours.
-
9
For the vanilla sauce: Heat milk, cream, and vanilla seeds in a saucepan until just below boiling point.
-
10
Whisk egg yolks and sugar in a bowl until pale. Slowly temper the yolks by pouring in a splash of the hot milk while whisking, then return the whole mixture to the saucepan.
-
11
Cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon (do not let it boil or it will curdle).
-
12
Strain the sauce through a fine-mesh sieve and chill thoroughly before serving alongside the cold fruit compote.
💡 Chef's Tips
Always use a mix of tart and sweet berries; the red currants are essential for that authentic Northern German 'zing'. Do not boil the raspberries and strawberries; folding them in at the end keeps the texture interesting and the colors vibrant. If the compote is too thick after chilling, stir in a tablespoon of fruit juice to loosen it. To make it vegan, use apple juice instead of wine and replace the vanilla sauce with a cold coconut milk drizzle or vegan oat cream. Always chill the Rote Grütze completely; it is traditionally a cold dessert and the flavors develop significantly after a few hours in the fridge.
🍽️ Serving Suggestions
Serve in a glass bowl to showcase the stunning ruby color, topped with a generous pour of chilled vanilla sauce. Pair with a dollop of semi-whipped heavy cream or a scoop of high-quality vanilla bean ice cream. For a breakfast twist, swirl the Rote Grütze into thick Greek yogurt or overnight oats. Enjoy with a glass of chilled dessert wine or a light Riesling to complement the fruit's acidity. Serve alongside 'Waffeln' (German heart-shaped waffles) for a classic afternoon treat.