📝 About This Recipe
Rote Grütze is a beloved ruby-red fruit compote hailing from Northern Germany and Denmark, capturing the very essence of summer in a bowl. This traditional dessert balances the tartness of redcurrants and sour cherries with the sweetness of ripe raspberries and strawberries, all thickened into a luscious, silken pudding. It is a nostalgic masterpiece that celebrates the harvest, offering a refreshing burst of acidity and deep berry flavor that is unmatched by modern sweets.
🥗 Ingredients
The Berry Base
- 250 grams Redcurrants (washed and stripped from stems)
- 250 grams Sour Cherries (Morello) (pitted; fresh or high-quality jarred)
- 200 grams Raspberries (fresh and firm)
- 200 grams Strawberries (hulled and quartered)
- 100 grams Blackberries or Blueberries (for depth of color)
The Liquid and Aromatics
- 500 ml Tart Cherry Juice or Red Grape Juice (100% juice, no added sugar)
- 100 ml Dry Red Wine (e.g., Pinot Noir) (optional; replace with more juice for alcohol-free)
- 100-125 grams Granulated Sugar (adjust based on the tartness of the fruit)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 piece Cinnamon Stick (small)
- 1 strip Lemon Zest (removed with a peeler)
- 40-50 grams Cornstarch (depending on desired thickness)
For the Vanilla Cream Sauce
- 250 ml Whole Milk
- 250 ml Heavy Cream
- 3 large Egg Yolks (at room temperature)
- 40 grams Sugar
- 1 teaspoon Vanilla Extract (high quality)
👨🍳 Instructions
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1
Prepare the fruit by washing all berries gently. Remove stems from redcurrants using a fork, pit the cherries, and hull/quarter the strawberries.
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2
In a large saucepan, combine 400ml of the fruit juice, the red wine (if using), sugar, vanilla bean (seeds and pod), cinnamon stick, and lemon zest.
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3
Bring the liquid mixture to a gentle boil over medium heat, stirring until the sugar has completely dissolved.
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4
In a small bowl, whisk the remaining 100ml of cold fruit juice with the cornstarch until a smooth slurry forms with no lumps.
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5
Slowly pour the cornstarch slurry into the boiling juice, whisking constantly to prevent clumping. Let it simmer for 1-2 minutes until the liquid thickens and becomes clear and glossy.
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6
Remove the cinnamon stick, vanilla pod, and lemon zest strip from the thickened liquid.
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7
Fold in the redcurrants and sour cherries first, as they are firmer. Simmer for 2-3 minutes.
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8
Gently fold in the raspberries, strawberries, and blackberries. Cook for just 1 more minute; you want the berries to be heated through but still hold their shape.
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9
Remove from heat. Transfer the Rote Grütze to a large glass bowl or individual serving ramekins. To prevent a skin from forming, you can press a piece of plastic wrap directly onto the surface.
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10
Let the dessert cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
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11
To make the vanilla sauce, heat the milk and cream in a small saucepan until steaming but not boiling.
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12
Whisk egg yolks and sugar in a bowl until pale. Slowly temper the yolks by drizzling in the hot milk while whisking constantly.
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13
Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon. Do not let it boil.
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14
Stir in vanilla extract, strain through a fine-mesh sieve, and chill thoroughly before serving.
💡 Chef's Tips
Always use a mix of tart and sweet berries; the redcurrants are essential for the authentic 'zing' of a true German Grütze. Avoid overcooking the fruit; the goal is a thick compote with distinct, whole berries, not a smooth jam. If using frozen fruit, do not thaw them first; add them directly to the thickened juice to preserve their structure. Adjust the cornstarch depending on your preference: 40g for a spoonable sauce, 50g for a firmer, pudding-like consistency. If the compote is too tart for your liking, add a tablespoon of honey at the very end to mellow the acidity.
🍽️ Serving Suggestions
Serve chilled in a glass bowl with a generous pour of cold liquid heavy cream for a simple, traditional touch. Pair with a warm, homemade vanilla custard (Vanillesauce) to create a beautiful temperature contrast. Top a scoop of high-quality Madagascar vanilla bean ice cream with the warm or cold compote. Serve alongside 'Grießbrei' (German semolina pudding) for a hearty, comforting snack. Accompany with a glass of sweet dessert wine like a Riesling Auslese to complement the fruit's acidity.