Rote Grütze Recipe #301
Yum
by Anne Edgell
1 day | 20 min prep
SERVES 8
- 2 (8 1/4 ounce) packages raspberries, frozen in light syrup and thawed
- 1 (16 ounce) package strawberries, frozen in light syrup and thawed and then pureed with their juice
- 1 lb dark sweet red cherries, stemmed pitted and quartered or 1 (20 ounce) can dark sweet cherries, with juice reserved separately
- 1 quart natural red grape juice or cranberry juice
- 3/4 cup sugar
- 1 tablespoon lemon, zest of, finely grated
- 1/4 cup lemon juice, freshly squeezed
- 2/3 cup cornstarch, unsifted
- 1 cup dry red wine (preferably German)
Topping
- 1 cup heavy cream
- 1 tablespoon vanilla sugar
- FOR DESSERT: Combine raspberry juice, pureed strawberries and cherry juice in 1-qt measure. Add enough grape juice to total 1 quart, then pour mixture into heavy saucepan (NOT ALUMINUM) and add 2 more cups grape juice. Stir in sugar, lemon zest, lemon juice and 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 cornstarch 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 and then 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 cream and serve.
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5 stars