Rote Grütze
Ingredients
- 2 (8 1/4 ounce) packages raspberries, frozen in light syrup and thawed ⓘ
- 1 (16 ounce) package strawberries, frozen in light syrup, thawed and pureed with their juice
- 1 lb dark sweet red cherries, stemmed pitted and quartered or (20 ounce) can dark sweet cherries, with juice reserved separately ⓘ
- 1 quart natural red grape juice or 1 quart cranberry juice ⓘ
- 3/4 cup sugar ⓘ
- 1 tablespoon lemon zest, finely grated
- 1/4 cup lemon juice, freshly squeezed ⓘ
- 2/3 cup cornstarch, unsifted ⓘ
- 1 cup dry red wine (preferably German) ⓘ
- TOPPPING ⓘ
- 1 cup heavy cream ⓘ
- 1 tablespoon vanilla sugar ⓘ
Instructions
- FOR DESSERT:
- Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
- Add enough grape juice to total 1 quart.
- Pour mixture into heavy saucepan (NOT ALUMINUM).
- Add 2 more cups grape juice.
- Stir in sugar, lemon zest, lemon juice.
- Bring to a boil, uncovered, over medium heat stirring often.
- Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
- As soon as mixture boils, add corn starch paste, whisking vigorously.
- Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
- Stir in raspberries and cherries gently.
- Heat and stir 1 minute more.
- Remove from heat and stir 1 minute more.
- Cool mixture to room temperature.
- Chill for 24 hours.
- FOR TOPPING:
- Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
- Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.
Nutrition & Diet Analysis (per serving)
421
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).