Red Berry Compote and Vanilla Sauce
Red Berry Compote and Vanilla Sauce – Rote Grütze
Red Berry Compote is called Rote Grütze in Germany. You can use any combination of berries or just use the below combination.
Ingredients for Red Berry Compote:
- 550 g (1.2 lb.) of red raspberries
- 380 g (13.4 oz) of blueberries
- 310 g (11 oz) of black berries
- 750 g (1.65 lb.) of strawberries
- 340 g (12 oz) of Bing cherries in a jar
- 170 g (6 0z) of seeds from a pomegranate
- 350 ml of cherry juice (12 oz)
- 4–6 tablespoons of sugar
- ½ cup of cherry juice
- 6–8 tablespoons of corn starch for thickening OR 4-6 envelopes of Knox gelatin dissolved in 1 cup of juice or water (the amount of gelatin and starch is depending on the kind of fruit used and how much juice the fruit has)
- 3 tablespoons of Cherry Brandy OR Kirschwasser (optional)
Total weight of fresh fruit is 2515 g (5.5 lbs) makes about 2250 ml (2.6 qt) of compote.
Note: Ingredients for this recipe is for a double portion, which can easily be divided in two or four.
Wash all the fruits and place them in a pot. Take ½ cup of the cherry juice and put it aside. Add the rest of the juice to the fruits and add the sugar to it. Mix and bring it to a boil. Let it simmer for about 5 minutes while stirring from time to time. Remove from stovetop.
Pass the fruit through a sieve or use a food mill. Add cherry brandy to it and bring it to a boil again. Add corn starch to the ½ cup of cherry juice you put aside and mix with a fork until it is dissolved. While stirring the berry compote pour the corn starch into the compote to thicken it. If you would like to make the compote thicker, mix in 1 -2 tablespoons of orange juice along with one or two more tablespoons of corn starch until you have reached your desired consistency.
If you use gelatin instead of the corn starch, sprinkle the gelatin into a bowl with juice or water and let it soak for about 5 minutes. Add some of the hot passed berries to the bowl to dissolve the gelatin and add it then to the berry compote and stir.
Pour the compote in a bowl, cover, and let it chill in the refrigerator. You can serve it either with whipped cream or, as I prefer, with Vanilla Sauce. To try the Homemade Applesauce click here, the German Apple Dessert click here, and the Sweet Woodruff Jelly click here.
Ingredients for Vanilla Sauce:
- 1 package of Dr. Oetker Pudding Powder Vanilla OR 1 package of Vanilla Jell-o-brand Cook & Serve Pudding
- 4 cups of milk
- 4 heaping tablespoons of sugar (only used in combination with Dr. Oetker Pudding)
Preparation of Vanilla Sauce:
Pour 2 cups of milk in a saucepan at medium heat. Add one package of vanilla pudding powder and sugar (sugar only, if Dr. Oetker Pudding is used) and mix. Bring contents to a full boil while stirring continually. Remove saucepan from heat. While stirring, add two cups of cold milk. Pour the vanilla sauce in a pitcher and chill in the refrigerator.