Rote Grütze

Yum

• Ready In: 24 hrs 25 mins
• Serves: 8

Ingredients

• 2 (8 1/4ounce) packages raspberries, frozen in light syrup and thawed
• 1 (16 ounce) package strawberries, frozen in light syrup, thawed and pureed with their juice
• 1  lb dark sweet red cherries, stemmed pitted and quartered or 1 (20 ounce) can dark sweet cherries, with juice reserved separately
• 1  quart  natural red grape juice or 1  quart cranberry juice
• 3⁄4 cup sugar
• 1  tablespoon lemon zest, finely grated
• 1⁄4 cup lemon juice, freshly squeezed
• 2⁄3 cup cornstarch, unsifted
• 1  cup dry red wine (preferably German)

• TOPPPING

• 1  cup heavy cream
• 1  tablespoon  vanilla sugar

Directions

1. FOR DESSERT:
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.
16. FOR TOPPING:
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.