Rote Gruetze - Red Berry Pudding
A traditional northern German fruit pudding, Rote Gruetze, is prepared with mixed berries and served alongside a rich vanilla sauce.
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Instructions
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Combine sugar, grape juice, Kirschwasser, and red wine in a saucepan; heat to a boil, stirring until sugar dissolves.
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In a separate bowl, whisk cornstarch with cold water, then slowly add this slurry to the boiling liquid. Stir constantly until the mixture thickens and becomes clear.
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Stir in the fruits (cherries, red currants, raspberries, blackberries), heat for one to two minutes, then pour into a bowl and refrigerate.
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For the vanilla sauce, scrape vanilla bean seeds into milk, cream, and sugar; add the split bean and gently warm the mixture until sugar dissolves and it's almost boiling.
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Remove the pan from heat, stir in egg yolks, then return to a very low burner and cook until the sauce thickens, ensuring it does not boil.
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Strain the sauce if necessary to remove lumps, then cool it completely.
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Serve the chilled Rote Grütze in dessert cups, topped with vanilla sauce and garnished with lemon balm or mint.