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Rote Gruetze
Rote Gruetze from Maggiemaybe |
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Ingredients•600g mixed berries - red or black currants, blackberries, blueberries, raspberries - and cherries (preferably morello). Frozen berries (thawed) work well too.•1.5 litres red fruit juice (cherry, raspberry, or grape) •80g caster sugar •finely grated zest of 1 lemon •35g cornflour •125 ml red wine |
Handy HintThis is a very easy Summer pudding that I used to enjoy when we lived in Germany. I'm sure it was made with sago then, but I'm not sure how that worked - cornflour makes a smoother end result. It's supposed to be slightly tart, so if you use sweeter cherries than morello, or if you add strawberries, shake in some lemon juice to taste. |
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MethodPlace the fruit, juice, sugar and lemon peel in a medium-sized saucepan. Bring to the boil, lower heat and simmer for 5 minutes. Whisk the cornflour and red wine together and add to the berries and cherries. Cook for 1 minute, stirring constantly. The consistency should be like a thick sauce. Set aside to cool and serve at room temperature, or cover and chill in the fridge for 1 hour.Serve, or layer, with vanilla custard or cream or pour over ice-cream. | |||||||||||||||||||
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