Ingredients:
1 cup Lemon Juice
1 cup varietal small sweet plums, depitted
1 cup fresh raspberries, strawberries, or a mix of both
1 cup fresh cranberries or currants
1 cup pitted cherries
1/3 t0 1/2 cup organic cane sugar (to taste)
3 tablespoon honey (acacia works well) to taste
1/2 cup dry white wine
1 teaspoon Lemon Zest
Possible other fruits:
Rhubarb, Blackberries, Blueberries, however you need to have enough red color.
Spice:
1/2 teaspoon cloves
1 stick cinnamon or 1 tsp. ground cinnamon
1 Vanilla Bean or 1 teaspoon Vanilla Extract
Thickening Agent:
Use one of these below:
2 tablespoons cornstarch mixed with 1/4 cup water
or
1 teaspoon Xantham Gum
or
2-3 teaspoon arrowroot
Vanilla Sauce:
1 cup Milk or Cream
1 Tablespoon Cornstarch
1 teaspoon Vanilla Extract
2 Tablespoons Sugar
1 egg yolk
Directions:
1. I had strawberries, cherries and cranberries on hand. I also had plums so I used them. The traditional thing that I didn't have were the currants and raspberries but I had enough good berries to make a good Rote Grütze. I opted to add a cinnamon stick, cloves, and vanilla but some like it withouth the spice. If you are making this for later use, the spice mellows as it sits.
2. Bring the fruit to a simmer and cook just until it is soft, Then take the vanilla bean and cinnamon stick out if you used them,
Now it is time to add the thickener.
I took 1/2 cup of the juice out, and when it cooled, I added the xantham gum.When it's fully dissolved, add it slowly back into the berries. As it cools it will thicken the whole batch.
If you use cornstarch, make a slurry with the 1/4 cup water, then pour it in to the berries and bring it back to a simmer and stir till it thickens and turns clear.
3. After it thickens turn off the heat and let it coo a bit. Serve it warm if you want or let it cool in the fridge.
4. For the Vanilla Sauce:
blend all the ingredients except the egg yolk together and bring to a simmer and cook until thickened.
Turn off the heat.
Then beat the egg yolk in another pan and add just a bit of the sauce to temper it (heating it up slowly)
Then add the yolk to the sauce and blend in well.
5. A traditional way to serve Rote Grütze is to serve it in a glass or pudding bowl, and top it with the vanilla sauce.
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