Red Berry Compote (Rote Gruetze)
Red Berry Compote (Rote Gruetze)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, red berry compote (rote gruetze). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

With Thousands Of Jobs To Choose From, You'll Find The Job That Makes You Love Mondays. Upload Your CV & See The Latest Job Openings With reed.co.uk. The fruity mix is ideal as a topping for granola or stirred through ice cream A deliciously sweet German red berry compote made with a selection of red summer berries. Every jar is packed with red berries.

Red Berry Compote (Rote Gruetze) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Red Berry Compote (Rote Gruetze) is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook red berry compote (rote gruetze) using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Red Berry Compote (Rote Gruetze):
  1. Take 600 g mixed berries: strawberries, raspberries, blackberries, currants, sour cherries
  2. Get 0.5 l cherry or black currant juice
  3. Make ready 1/2 vanilla pod (or few drops vanilla extract)
  4. Take 3 tbsp starch
  5. Prepare 1-2 tbsp cassis liquor, optional
  6. Get 3-4 tbsp sugar to taste

It is a tasty family dessert that you can present in different was: just as it is, with cream, with vanilla ice cream or with meringue or meringue and ice cream. Cold Berry Compote is a beloved German dessert, especially enjoyed in summer. Its consistency is like a soft pudding and we like to pour some vanilla sauce (custard) on top. Where does Cold Berry Compote come from?

Instructions to make Red Berry Compote (Rote Gruetze):
  1. Wasch and clean fruits and drain on a kitchen towel. Remove cherry pits, cut big strawberries into half or quaters. Remove stem of the currants. Cut the vanilla bean into half and grate out the pulp.
  2. Let the vanilla pulp and bean together with the juice come to a boil. Dissolve starch in 3-4 tbsp water and add to the boiling juice. Let cook for 2-3 minutes until it thickens.
  3. Add the prepared fruits (and liquor if you like) to the hot juice mix and let them heat up but make sure not to overcook them. So I recommend to remove the fruits from the stove once they are all covered by the hot juice. Don't cook it for more than 1-2 minutes. Add sugar to taste (I used only 2 tbsp this time since the fruits were already super sweet).
  4. Store in a container, let come to room temperature and then store it in the refrigerator (should be good for a week atl least).

Its consistency is like a soft pudding and we like to pour some vanilla sauce (custard) on top. Where does Cold Berry Compote come from? It is a Northern recipe, mostly from. Rote Gruetze (German Red Berry Compote/Pudding) When I lived in Germany my friends would eat this berry compote/pudding in the summer months and fall. It's often enjoyed solo (on its own) or eaten with waffles in Germany.

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