Ingredients with Measurements:
- 1 cup raspberries
- 1 cup blackberries
- 1 cup strawberries
- 1 cup cherries, pitted
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/2 cup raisins
- 1/4 cup rum
Special equipment needed:
- Large saucepan
- Mixing bowl
- Whisk
- Small saucepan
Step-by-step instructions:
1. In a large saucepan, combine the raspberries, blackberries, strawberries, cherries, and sugar. Cook over medium heat until the fruit begins to release its juices, stirring occasionally.
2. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the fruit mixture and stir to combine.
3. Cook the fruit mixture over medium heat, stirring constantly, until it thickens and becomes glossy, about 5-7 minutes.
4. Remove the fruit mixture from the heat and let it cool slightly.
5. In a small saucepan, heat the rum over low heat until warm. Add the raisins and let them soak in the rum for 5-10 minutes.
6. To serve, spoon the warm fruit mixture into bowls and top with the rum-soaked raisins.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 0.5g
Carbohydrates: 50g
Protein: 1g
Fiber: 5g
Sugar: 35g
Substitutions for ingredients:
- Any combination of berries can be used in place of the raspberries, blackberries, and strawberries.
- Frozen fruit can be used in place of fresh fruit.
- Brandy or whiskey can be used in place of rum.
- Dried cranberries or cherries can be used in place of raisins.
Variations:
- Add a splash of vanilla extract or almond extract to the fruit mixture for extra flavor.
- Top the rote grütze with whipped cream or vanilla ice cream.
- Serve the rote grütze with a dollop of yogurt or crème fraîche.
Tips and tricks:
- Be sure to stir the fruit mixture constantly while it thickens to prevent lumps from forming.
- If the fruit mixture is too thick, add a splash of water to thin it out.
- The rote grütze can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Store the rote grütze in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the rote grütze in a saucepan over low heat, stirring occasionally, until warm.
Presentation ideas:
Serve the rote grütze in individual bowls or glasses for a pretty presentation.
Garnishes:
Garnish the rote grütze with fresh mint leaves or a sprinkle of powdered sugar.
Pairings:
Serve the rote grütze with a glass of white wine or sparkling wine.
Suggested side dishes:
Serve the rote grütze with a slice of pound cake or a scoop of vanilla ice cream.
Troubleshooting advice:
If the fruit mixture is too thin, add a bit more cornstarch to thicken it up.
Food safety advice:
Be sure to wash all fruit thoroughly before using it in the recipe.
Food history:
Rote grütze is a traditional dessert from northern Germany and Scandinavia. It is typically made with a combination of red berries and served with cream or vanilla sauce.
Flavor profiles:
The rote grütze is sweet and tart, with a fruity flavor that is complemented by the rum-soaked raisins.
Serving suggestions:
Serve the rote grütze warm or chilled, depending on your preference.
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Region: German