Rote Grütze
A cooked down mixture of red berries and cherry juice, Rote Grütze is one of the most popular parts of many German desserts.
Servings: 8
Calories: 120kcal
Ingredients
- 220 grams cherries frozen
- 175 grams red currants frozen
- 250 grams raspberries frozen
- 375 ml cherry juice
- 75 grams granulated sugar
- 27 grams corn starch or Arrow root starch
Instructions
- In a medium sauce pot combine the cherries, red currants, and 310 ml of the cherry juice. Heat on medium high until boiling.
- Meanwhile, whisk together the sugar and starch. Then add in the remaining cherry juice and whisk again.
- Once the mixture has come to a boil, turn the heat down to medium and whisk in the starch mixture.
- Whisk continuously for about five minutes while the mixture cooks and thickens.
- Remove the pot from the heat and pour in the frozen raspberries. Stir to combine.
- Pour the contents into a heat safe container and place in the fridge to cool for at least one hour before serving.
Notes
You can use any combination of berries for this recipe - I just recommend using mostly red berries! This will keep best, covered in the fridge for up to 1 week. I love having rote grütze on top of anything from oats to yogurt to ice cream.
Nutrition
Serving: 100milliliters | Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 249mg | Fiber: 4g | Sugar: 21g | Vitamin A: 37IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 1mg