'Yummy' fruit salad with a difference. 𝐑𝐨𝐭𝐞 𝐆𝐫ü𝐭𝐳𝐞... 𝐚 𝐬𝐞𝐚𝐬𝐨𝐧𝐚𝐥 𝐝𝐞𝐬𝐬𝐞𝐫𝐭, light summer supper, snack, or even a breakfast - although as Frühstück one without the optional alcohol would be best. Rote Grütze is especially popular in northern Germany, and easy to make, traditionally with fresh berries but you can use frozen so enjoy the summery flavours any time of year. And here is a recipe:
For 𝐑𝐨𝐭𝐞 𝐆𝐫ü𝐭𝐳𝐞 𝐫𝐞𝐝 𝐛𝐞𝐫𝐫𝐢𝐞𝐬, 𝐫𝐚𝐬𝐩𝐛𝐞𝐫𝐫𝐢𝐞𝐬, 𝐜𝐮𝐫𝐫𝐚𝐧𝐭𝐬, 𝐬𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐢𝐞𝐬 𝐞𝐭𝐜. If staying with red is not a priority mix in other berries.
450 gram/1 lb berries
240ml/1 cup red fruit juice
50 gram/cup sugar
5 ml/1 teaspoon vanilla extract
30 gram/3 tablespoons corn starch
45 ml/3 tablespoons water as necessary
Prepare the fruit - wash, remove stems and stones. Cut larger fruit, like strawberries and cherries, into smaller pieces.
The sauce is thickened fruit juice. I use red fruit juice, such as red grape or cherry juice.
Once the fruit is prepared, use some of the juice to make a thin paste with the corn starch. Set aside and warm the remaining juice, sugar and vanilla extract, and bring to a simmer.
Then stir the corn starch paste again and add with the fruit that takes a little longer to cook. Strawberries and cherries, and blackberries if you are using them.
After cooking for a couple of minutes, stirring so the mixture thickens evenly, add the rest of the fruit and cook for an additional two to three minutes.
Until the fruit is softened but not broken.
It can be served warm, but is delicious cold, traditionally with vanilla sauce. Or with cream or ice cream. Cover with cling film, saran wrap, to prevent a skin forming as it cools, and it can be kept in the fridge for a couple of days.
𝑨𝒏𝒅 𝒕𝒉𝒆𝒓𝒆 𝒊𝒔 𝑹𝒐𝒕𝒆 𝑮𝒓ü𝒕𝒛𝒆 𝒎𝒊𝒕 𝑺𝒄𝒉𝒖𝒔𝒔... 𝑹𝒐𝒕𝒆 𝑮𝒓ü𝒕𝒛𝒆 𝒘𝒊𝒕𝒉 𝑨𝒍𝒄𝒐𝒉𝒐𝒍. Could be Kirschwasser, rum or brandy, and about one and a half tablespoons are added to the mix while the first fruits are cooking.
Lass es dir schmecken. Photo credit: Springlane.de Magazin