Rote Grütze

Notes

• Use vanilla pastry cream as a topping.

Yield

Six servings.

Ingredients

• 100 g sugar
• 180 mL + 45 mL fruit juice (cherry or grape)
• 45 mL kirschwasser
• 3 tbsp. (25 g) cornstarch
• 600 g cherries, mixed (can be frozen)
• 1 tbsp lemon juice or 1 cinnamon stick (for flavoring)

Steps

1. Mix the sugar with 180 mL of the fruit juice and the kirschwasser. Add the cherries and the cinnamon stick (if using). Place over medium heat and bring to a boil, stirring to dissolve sugar. Mash cherries if desired.
2. Mix the cornstarch with 45 mL of the fruit juice. Add slowly to the hot liquids and stir constantly. Bring the mixture back to a boil and keep stirring until liquid starts to thicken and become clear and glossy. Heat through for a minute or two, then add the lemon juice (if using), then pour into a bowl and refrigerate.

Sources

https://www.internationaldessertsblog.com/german-rote-grutze-red-berry-dessert-with-cream/

https://www.thespruceeats.com/rote-gruetze-red-berry-pudding-recipe-1446791