If you start craving “rote Grütze,” then you’ve really adopted German food culture. Its literal translation is “red grits,” but this classic can best be defined as a thick red berry fruit compote. Summer berries are combined with sugar and cornstarch. The fruit pudding is served with vanilla sauce, cream or ice cream. It’s simple, but somehow summer in Germany wouldn’t be the same without it.
Makes 4 servings
2 lbs ripe fruit, using at least 2 types (see hints below)
3 cups water
¼ cup cornstarch
granulated sugar as needed
Wash and prepare fruit. If using cherries, remove pits. If using rhubarb, cut into large dice.
In a large pot, combine fruit and water. Cook over low heat until fruit is tender.
Line a sieve with cheesecloth and place over large bowl. Pour cooked fruit into sieve. Do not crush fruit.
Put fruit into large serving dish.
Add water to juice to make 1 quart (1 litre) and bring to boil over medium heat.
Mix cornstarch with a bit of cold water. Add to hot juice, stirring constantly.
Sweeten with sugar if needed. Pour thickened juice over fruit.
Sprinkle lightly with sugar to prevent a skin from forming on surface.
Refrigerate until serving.
Use ripe berries, such as strawberries, red or black currants, raspberries, cherries, cranberries.
Check out the original recipe on Quick German Recipes’ website.
Read more about light summer German dishes on Deutsche Welle.