Rote Grütze

Recipe by Anne Edgell
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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