ROTE GRüTZE

Rote Grütze image

Provided by Anne Edgell

Categories Dessert

Time P1DT25m

Yield 8 serving(s)

Number Of Ingredients 11

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2 (8 1/4 ounce) 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)
1 cup heavy cream
1 tablespoon vanilla sugar

Steps:

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.