Rote Grütze {Red Berry Compote} #SundaySupper #RED

Rote Grütze is a traditional northern European dessert. It is delicious red fruit compote is one of our favorite desserts.  It is so easy and pretty with it’s deep red color and so good especially in the middle of winter when we all hope for warmer temperatures.  It is a good thing that frozen fruit is available year round so that we can enjoy this dessert often.   By the way, Rote Grütze is very versatile as you can add any type of berry, just remember that using blueberries will turn the Rote Grütze into Lila Grütze {purple}.

Rote Grütze {Red Berry Compote}

 

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Ingredients

• 1 jar Morello cherries (24.7 oz ~ 700 gr)
• 2 cups frozen raspberries
• 1 cups frozen strawberries
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 3 tablespoon corn starch

Instructions

1. Drain cherries and reserve the juice
2. Place the cherries and about half of the juice into a pot. Reserve the rest of a juice.
3. Add frozen raspberries together with frozen strawberries together with the sugar and vanilla.
4. Bring fruit to a slow simmer until the frozen fruit has defrosted.
5. Add cornstarch to the reserved cherry juice. Stir carefully until all lumps are gone.
6. Bring the fruit to slow bubbly boil, and while stirring pour the cherry juice with the cornstarch into the fruit.
7. Cook for about five minutes and remove from heat.
8. Let the Rote Grütze cool down. Serve either warm, or at room temperature.
9. Traditionally Rote Grütze is served with a creamy vanilla sauce - we prefer with our favorite kind of (vegan) whipped cream.

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