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Rote Grutze, Germany's Fruit Dessert Recipe


Rote Grutze, has a rather unglamorous translation. Red Grits. "Red" for the summer fruits and "Grits" for the thickening ingredients "grits/groats" used instead of today's cornstarch. It began as "Hausmannskost", simple home cooking, but as a summer berry "fruit salad with a difference" it has long been a summer favorite in Germany, and is found at the most 'chic' of restaurants and cafes.

With summer's seasonal berries, from red currants, raspberries and cherries to blackberries or black currants for contrast, Rote Grutze is one of those easy recipes that is light, delicious and just that little bit different. Often made as a seasonal dessert it can just as easily be a light summer supper, a snack, even breakfast.

Although for breakfast it will definitely be one without the optional alcohol.

The original classic version used only red currants and raspberries, but now almost any soft fruit is added. Although strawberries can be used as a decoration too many, or even any, in the mix can be a disappointment, as the preparation with its use of heat makes them mushy, so they lose not only their looks but also their taste.

There must be as many German recipes as there are families who make Rote Grutze, and they range from simple and quick, bringing fruit to the boil with a cup of water and sugar to taste for a few minutes then thickening with corn starch, to recipes like this traditional recipe given me by my late mother-in-law. It was based on one used by her family in what used to be East Prussia, where there was an abundance of heavily laden berry bushes during the summer months.


ROTE GRUETZE - A Fruit Pudding Recipe ( 4 to 6 portions)

INGREDIENTS:

2 lbs mixed fruit - red and black currants, raspberries, cherries, blackberries, red plums which must be quartered. At least two different fruits, a variety tastes and looks better, and traditionally the proportions should be two parts of 'sour' fruit to one of sweet.
2 Cups Water
1 Cup Grape Juice or Cranberry Juice
1/4 cup Cornstarch
Sugar to taste
Optional lemon juice or finely grated zest
Optional red wine and/or Kirschwasser (Cherry Water - a colorless fruit brandy)

METHOD

Wash and prepare fruit, remove pits from cherries

Cook fruit over a low heat in 2 cups/1 pint water until tender

Strain over a large bowl through sieve lined with cheesecloth, being careful not to crush fruit

Place fruit in large serving dish

Make up to three cups of liquid with red grape juice, or you can also substitute some of the quantity with red wine and/or Kirschwasser

Bring to the boil over medium heat

Dissolve cornstarch in cold water and add to hot liquid in pan, stir constantly until it thickens

Sweeten sauce to taste and continue stirring until sugar has dissolved

Add lemon juice or zest if used

Pour the thickened juice over the fruit in the bowl

Sprinkling with a little sugar prevents a skin forming on the top

Refrigerate for at least five hours, overnight if possible, and until about half an hour before it is needed

Pour into individual bowls or glasses before serving, or prepare sometime beforehand, return them to the refrigerator and bring out shortly before they are to be served

In Germany the traditional topping is a thin vanilla sauce, but heavy or thin cream or ice cream are also popular, and a sprig of a green herb such as lemon balm is often added as a decorative contrast.

Rote Grutze is used as a topping for pancakes, waffles, cheesecakes, yoghurt, quark and ice cream, even cottage cheese.

Combined with heavy cream it's a filling and 'frosting' for a richly decadent cake, poured over a cream filled meringue or just enjoyed as it is.


And there are alternatives in the 'Grutze' family:

Green Grutze made from gooseberries in combination with greengages, seeded green grapes, kiwi, apple or pineapple, and as a liquid green grape juice, white or rose wine and/or Kirschwasser or some other fruit brandy.

Yellow Grutze from peaches, yellow gooseberries, pineapple, bananas, yellow plums or any other yellow fruits, and white/green grape juice or apple juice, and for that extra 'kick' white or rose wine and/or Kirschwasser or another flavor of fruit brandy.

Although it began as a seasonal recipe with summer berry bushes providing all the raw ingredients, you can easily use frozen fruits when fresh are not available, just thaw them thoroughly and use any resulting liquid in the preparation.

This will be a little different in taste and texture but still good to eat, not only making a refreshing end to heavy winter meals but bringing back the color and memories of summer.


Guten Appetit!.....And enjoy your Rote Grutze!





It is available in Kindle but I was given German Cooking: Five Generations Of Family Recipes as a paperback, and even reading it has been fascinating, as well as bringing back so many memories, while the recipes I have tried so far have all been quick, easy and just great.

While for those in a hurry Dr.oetker's Vanilla Dessert Sauce is a great standby used throughout Germany. And not only to accompany Rote Grutze.


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Content copyright © 2014 by Francine McKenna-Klein. All rights reserved.
This content was written by Francine McKenna-Klein. If you wish to use this content in any manner, you need written permission. Contact Francine McKenna-Klein for details.

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