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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, red berry compote (rote gruetze). It is 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 current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Red Berry Compote (Rote Gruetze) is something which I have loved my whole life.

The fruity mix is ideal as a topping for granola or stirred through ice cream 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. 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.

To get started with this recipe, we must prepare a few components. You can cook 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 mixed berries: strawberries, raspberries, blackberries, currants, sour cherries
  2. Get cherry or black currant juice
  3. Make ready vanilla pod (or few drops vanilla extract)
  4. Take starch
  5. Make ready cassis liquor, optional
  6. Make ready sugar to taste

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. German Red Fruit Compote Rote Grütze recipes call for some kind of a thickening agent.

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).

You can use fresh or frozen unsweetened raspberries, strawberries, red currants, or a combination of the three. German Red Fruit Compote Rote Grütze recipes call for some kind of a thickening agent. In the old days people used to use a mixture of rough-cut grain corns (oats, barley, buckwheat, corn, rye or wheat) or simply groats. Today people use cornflour, sago or vanilla pudding powder as a binding agent. A deliciously sweet German red berry compote made with a selection of red summer berries.

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