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. People would make them or buy them by large containers and enjoy it for breakfast, lunch and/or dinner, at least my friends did.
I love this compote/pudding for its texture as it’s velvety & thicker than compote and thinner than pudding. It also has a lovely aroma as it has citrus zest, cloves and has a delicious taste and that I enjoy it solo as well. You’ll be surprised how great it tastes and low calories and carbohydrate since its mostly berries with little sugar. I also find it fitting for Christmas with its deep red colour or for Valentine’s Day if you can get fresh fruits, why not? So here it goes, I know I can make a Rote Gruetze lover out of you!
Chef’s Note: Please do not use frozen berries or cherries, turns too watery and mushy!
** This recipe will yield 4 cups of compote/pudding
Prep time 5 min cooking time 20 min serves 16
6 cups mixed berries & cherries (I’ve included blue berries, raspberries, black berries, cranberries and cherries)
1 cup sugar
1 cup cherry or cranberry juice (use pure unsweetened juice)
1 tbsp orange zest
1 tbsp fresh lemon juice
3 tbsp corn starch
5 tbsp cold water
- In a sauce pan mix sugar and juice until sugar is dissolved and turn the heat to medium
- Add fruits , zest, cloves, lemon juice and bring to a gentle boil
- Cook in low heat for 10 -15 minutes until cranberries have popped *Do not over mix
- In a small bowl mix corn starch and water and add it to the berry compote
- Cook another 5 minutes; the compote will thicken and do not over stir and turn off the heat
- The compote will thicken further
- Transfer compote into a sealable container and refrigerate for 24 hours
- Serve with waffles or ice cream or cake
Nutritional Analysis: 1 serving (based on ¼ cup or 60 ml ): Calories 87; Carb 22 g; Fibre 2 g; Sugar 18 g; Vitamin C 14 g