Rote Grütze is a German dessert. Something between a berry jam and a sauce. Rote grutze is good as an independent dessert, but also as an addition to pancakes, cereals, cheesecakes, ice cream, it will come in handy.

Initially, the classic dessert rote grutze was made from black and red currants with the addition of semolina and sago (palm starch), which were a thickener. But in the future, many cooks began to use various seasonal berries, and corn starch as a thickener. Spices such as star anise and cinnamon complement the taste of Rote Grütze very well.

I bring to your attention a very simple recipe for this dessert. Berries you can take according to your taste, just keep the proportions.

Ingredients

• Raspberry s/m 100 gr.
• Cherry s/m 100 gr.
• Strawberries s/m 100 gr.
• Cherry juice 180 ml. (store-bought, can be replaced with any dark berry juice).
• Corn starch 12 gr.
• Cane sugar 70 gr.
• Vanilla sugar 10 gr.
• Cinnamon sticks 2 pcs.
• Star anise (anise) 2 pcs.

Preparing rote grutze

Pour the starch with half the cherry juice and mix thoroughly.

Place the berries in a heavy bottomed saucepan, add the cane sugar, star anise and cinnamon. Put on medium heat. As soon as the berries give juice, pour the remaining cherry juice. Boil the sauce until the berries are soft.

Then pour in the diluted cornstarch and simmer until the sauce thickens, about 5 to 7 minutes.

Cool the finished dessert to room temperature, pour into a suitable dish, close the lid and put it in the refrigerator. Serve rote grutze cold or warm.

Bon Appetit!