Rote Grütze

Rote Grütze (Red Berry Compote)

A classic North German summer dessert of gently cooked red berries thickened into a glossy compote, served cold with vanilla sauce, cream, or milk.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •750 g (1 lb 10 oz) mixed red berries (e.g., currants, raspberries, strawberries, cherries), fresh or frozen; if using strawberries, hull and halve or quarter them
• •100 g (½ cup) sugar, adjust to taste depending on berry sweetness
• •2 tbsp cornstarch, mixed with 3 tbsp cold water to form a slurry
• •1 tbsp lemon juice, freshly squeezed, optional, to brighten flavor
• •250 ml (1 cup) vanilla sauce, store-bought or homemade, for serving; alternatively use cold cream or milk

Steps

1. 1 Place the berries in a medium saucepan (if using cherries, pit them first). Add the sugar and 2 tablespoons of water. Gently heat over medium-low, stirring occasionally, until the berries release their juices and the mixture begins to bubble – about 5 minutes. Do not boil vigorously.
2. 2 Reduce the heat to low. Stir the cornstarch slurry again, then pour it into the berry mixture while stirring constantly. Continue to stir until the mixture thickens and becomes glossy, about 1–2 minutes. The compote should coat the back of a spoon.
3. 3 Remove from the heat and stir in the lemon juice if using. Let cool for 10 minutes, then transfer to a bowl or individual glasses. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
4. 4 Serve cold, topped with vanilla sauce, a drizzle of cream, or a splash of milk. The compote will keep in the refrigerator for up to 3 days.