Rote Grütze

READY IN: 24hrs 25mins
Recipe by Anne Edgell


Top Review by MeganMuffins

I love fresh cherries and when they are in season here I eat them as often as possible. We really loved the flavors in this. What a nice change for us!

Ingredients Nutrition


  2. Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
  3. Add enough grape juice to total 1 quart.
  4. Pour mixture into heavy saucepan (NOT ALUMINUM).
  5. Add 2 more cups grape juice.
  6. Stir in sugar, lemon zest, lemon juice.
  7. Bring to a boil, uncovered, over medium heat stirring often.
  8. Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
  9. As soon as mixture boils, add corn starch paste, whisking vigorously.
  10. Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
  11. Stir in raspberries and cherries gently.
  12. Heat and stir 1 minute more.
  13. Remove from heat and stir 1 minute more.
  14. Cool mixture to room temperature.
  15. Chill for 24 hours.
  17. Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
  18. Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.

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