Quick Recipe Version (TL;DR)
Quick Ingredients
- 900 g mixed red fruit (about 6 cups): strawberries, raspberries, sweet cherries, red currants, blackberries
- 120 g granulated sugar (1/2 cup plus 1 tbsp), divided to taste
- 360 ml red fruit juice (1 1/2 cups), such as cherry or cranberry
- 32 g cornstarch (4 tbsp, 1/4 cup)
- 1 tbsp fresh lemon juice; pinch of fine salt
- Vanilla Sauce: 240 ml whole milk (1 cup), 240 ml heavy cream (1 cup), 60 g sugar (1/4 cup plus 1 tbsp), 4 large egg yolks, 1 vanilla bean (or 2 tsp vanilla extract), pinch salt
Do This
- 1) Prep fruit; macerate with 120 g sugar and lemon for 10 minutes.
- 2) Reserve 1 cup delicate berries. Mix cornstarch with 80 ml juice to make a smooth slurry; set aside.
- 3) Simmer remaining 280 ml juice, macerated fruit, and a pinch of salt over medium heat for 2–3 minutes.
- 4) Whisk in slurry; simmer 1–2 minutes until glossy and thick. Fold in reserved berries off heat.
- 5) Transfer to a dish; press wrap onto surface. Cool, then chill 2 hours.
- 6) For sauce: Heat milk, cream, vanilla to steaming. Temper yolks with hot dairy and sugar; cook to 175°F/80°C. Strain, cool, chill.
- 7) Serve chilled Rote Grütze with cold or slightly warm vanilla sauce; garnish as desired.
Why You’ll Love This Recipe
- Classic Northern European dessert with vibrant berry flavor and a silky vanilla sauce.
- Beautiful make-ahead option for effortless entertaining.
- Flexible: use fresh or frozen fruit and your favorite red juice.
- Light yet satisfying, with a soft, spoonable set and real vanilla.
Grocery List
- Produce: Strawberries, raspberries, sweet cherries, red currants, blackberries, lemon, fresh mint (optional)
- Dairy: Whole milk, heavy cream, eggs (yolks)
- Pantry: Granulated sugar, cornstarch, red fruit juice (cherry, cranberry, or red currant), vanilla bean or pure vanilla extract, fine salt
Full Ingredients
For the Rote Grütze
- 900 g mixed red fruit (about 6 cups), such as:
- 250 g strawberries, hulled and chopped (about 2 cups)
- 200 g raspberries (about 1 1/2 cups)
- 200 g sweet cherries, pitted and halved (about 1 1/2 cups)
- 150 g red currants, stemmed (about 1 1/4 cups)
- 100 g blackberries (about 3/4 cup)
- 120 g granulated sugar (1/2 cup plus 1 tbsp), divided to taste
- 360 ml red fruit juice (1 1/2 cups), such as cherry, cranberry, or red currant
- 32 g cornstarch (4 tbsp, 1/4 cup)
- 1 tbsp fresh lemon juice
- 1/8 tsp fine salt
For the Vanilla Sauce
- 240 ml whole milk (1 cup)
- 240 ml heavy cream (1 cup)
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract, added at the end)
- 60 g granulated sugar (1/4 cup plus 1 tbsp)
- 4 large egg yolks
- Pinch of fine salt
Optional Garnishes
- Fresh red currant clusters, raspberries, or halved cherries
- Fresh mint leaves
- Lightly whipped cream (unsweetened or barely sweetened)
Step-by-Step Instructions
Step 1: Prep and macerate the fruit
Wash, dry, and prep the fruit. Hull and chop the strawberries; pit and halve the cherries; stem the currants. In a large saucepan or Dutch oven, combine the fruit with 120 g sugar and 1 tbsp lemon juice. Toss gently and let sit for 10 minutes to draw out juices. Reserve about 1 cup of the most delicate berries (a mix of raspberries and currants) to fold in at the end so they keep their shape.
Step 2: Make a cornstarch slurry
In a small bowl, whisk the cornstarch with 80 ml (1/3 cup) of the red fruit juice until completely smooth with no lumps. Keep the remaining 280 ml (1 1/8 cups) juice nearby.
Step 3: Simmer the fruit
Add the remaining 280 ml juice and the pinch of salt to the macerated fruit in the pot. Set over medium heat and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring once or twice, just until the firmer fruits (strawberries, cherries, blackberries) begin to soften and release more juice. Avoid vigorous boiling to keep the fruit pieces intact and the mixture bright.
Step 4: Thicken to a glossy, spoonable set
Whisk the slurry again, then slowly pour it into the gently bubbling fruit while stirring constantly. Continue simmering for 1 to 2 minutes until the mixture turns glossy and thick enough to lightly coat the back of a spoon. Remove from the heat and gently fold in the reserved delicate berries and currants. Taste and adjust sweetness with a little more sugar if needed; the mixture will taste slightly less sweet once chilled.
Step 5: Cool and chill
Transfer the Rote Grütze to a shallow dish or 6 individual glasses. Press parchment or plastic wrap directly onto the surface to prevent a skin from forming. Cool at room temperature for about 30 minutes, then refrigerate until fully chilled and softly set, at least 2 hours. The ideal serving temperature is well-chilled but not icy.
Step 6: Cook the vanilla sauce gently
In a medium saucepan, combine the milk, cream, vanilla bean and seeds (or plan to add extract later), and a pinch of salt. Heat over medium until steaming and small bubbles form around the edges, about 3 to 4 minutes. In a bowl, whisk the egg yolks with the sugar until slightly thickened and pale, 30 to 60 seconds. Slowly ladle about half of the hot dairy into the yolks while whisking to temper, then pour this mixture back into the saucepan. Cook over low to medium-low heat, stirring constantly with a rubber spatula, until the sauce thickens enough to coat the spatula and reaches 175°F/80°C, 4 to 6 minutes. Do not boil. Remove from heat, discard the vanilla pod, and strain through a fine-mesh sieve. If using vanilla extract, stir it in now. Cool, then refrigerate until chilled.
Step 7: Serve with simple garnishes
Spoon the chilled Rote Grütze into bowls. Pour over cold (or slightly warm) vanilla sauce. Garnish with a few fresh currant clusters, a raspberry or two, and a mint leaf, if desired. Serve immediately.
Pro Tips
- For smooth thickening, always dissolve cornstarch in cold liquid and add it to a gently simmering mixture while stirring.
- If the Grütze is too thin after chilling, rewarm gently and whisk in 1 to 2 tsp cornstarch dissolved in 2 tbsp cold juice; simmer 30 seconds. If too thick, loosen with warm juice.
- Do not boil the vanilla sauce. Stop at 175°F/80°C and strain; this keeps it silky and prevents curdling.
- Using frozen berries? No need to thaw. Reduce added juice by 2 to 4 tbsp to account for extra moisture.
- A small squeeze of lemon at the end brightens flavor and helps the color stay vivid.
Variations
- Kirsch or Red Wine: Replace 60 ml (1/4 cup) of the juice with kirsch or a fruity red wine; simmer off the alcohol before adding the slurry.
- Vegan Vanilla Sauce: Replace milk and cream with unsweetened almond or oat milk. Skip yolks; thicken with 1 to 1 1/2 tbsp cornstarch and add 1 tbsp vegan butter for richness.
- Spiced Winter Twist: Add a strip of orange peel and a small cinnamon stick to the fruit while simmering; remove before thickening.
Storage & Make-Ahead
Rote Grütze keeps 3 days refrigerated; store covered with wrap pressed onto the surface to prevent a skin. Vanilla sauce keeps 4 days refrigerated in an airtight container. For best texture, store them separately and combine just before serving. Not recommended for freezing. Both components can be made a day ahead.
Nutrition (per serving)
Approximate values: 390 calories; 19 g fat (11 g saturated); 53 g carbohydrates; 5 g protein; 5 g fiber; 35 g sugars; 95 mg sodium. Values will vary based on fruit mix and garnishes.
