Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, red berry compote (rote gruetze). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pour slowly into the hot fruit and continue stirring until mixed in well - the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour.
Red Berry Compote (Rote Gruetze) is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Red Berry Compote (Rote Gruetze) is something which I have loved my entire life.
To begin with this particular recipe, we must 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):
- Prepare 600 g mixed berries: strawberries, raspberries, blackberries, currants, sour cherries
- Make ready 0.5 l cherry or black currant juice
- Prepare 1/2 vanilla pod (or few drops vanilla extract)
- Take 3 tbsp starch
- Prepare 1-2 tbsp cassis liquor, optional
- Make ready 3-4 tbsp sugar to taste
Serve with vanilla ice cream, vanilla pudding, rice pudding, whipped cream, etc Great recipe for Red Berry Compote (Rote Gruetze). This used to be one of the most popular desserts in Northern Germany and Danmark. As a child I had it all the time with my grandparents in Northern Germany and I love it until today. It is a tasty family dessert that you can present in different.
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. Remove stem of the currants. Cut the vanilla bean into half and grate out the pulp.
- 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.
- 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).
- Store in a container, let come to room temperature and then store it in the refrigerator (should be good for a week atl least).
Rote Gruetze is a typical, fruit dessert from northern Germany, Denmark, and other Scandinavian countries. In eastern Europe, a similar pudding is called kissel and is made with pureed fruit. The original recipe for Rote Gruetze calls for red currants (Johannisbeeren) and raspberries, but modern versions contain just about any, in-season, red. Classic choices are red currants, blackcurrants, raspberries, strawberries, and cherries. Sago pearls are used to thicken the dish, basically a granulated starch.
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