The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Rote Grütze (Red Fruit Jelly)
Export hit in the south
Ingredients for 6-8 portions:
- 500 g (17.6 oz) red currants (Johannisbeeren)
- 250 g (8.8 oz) sour cherries
- 250 g (8.8 oz) raspberries
- 1 cinnamon stick
- 4 T sugar
- 30 g (1 oz) cornstarch
- 1/8 liter red fruit nectar (note: Fruchtnektar = not 100% juice and can contain sugars/preservatives/etc.)
- 250 g (8.8 oz) well cooled cream
Preparation time: about45 minutes
Per portion: 190 calories
Directions:
- Wash the currants and strip them from the stems. Wash and stone the cherries. Just sort out the raspberries and gently brush off any dirt.
- Place the fruit, 1/2 liter water, and the cinnamon stick in a pot, place on heat and bring to a boil for about 5 minutes. Remove the cherries and cinnamon stick with a slotted spoon. Press the berries through a sieve, then add back to the pot with the cinnamon stick and 2 T sugar. Stir and allow to come to a boil a couple times.
- Mix the cornstarch and the fruit nectar, then add it to the pot and stir constantly until the fruit thickens. Add the cherries to the pot, and add sugar to taste. Remove the cinnamon stick and allow the Grütze to cool.
- Fill bowls with the red Grütze, and serve with well-cooled, fluid, cream.
- Originally, the fruit juice was thickened with fine cereal grit, sago, semolina, or rice flour.
- Variation: Instead of cream, serve with vanilla sauce.
Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
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