Dessert

Red Berry Fruit Compote with Vanilla Custard, Dark Chocolate, and Pomegranate Recipe

Name: Red Berry Fruit Compote with Vanilla Custard, Dark Chocolate, and Pomegranate Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 3 h 30 min
Cuisine: German
Ingredients: 440g canned pitted cherries in syrup (Morello or sour cherries preferred); 100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries); 180ml cranberry juice; ½ tbsp vanilla extract; ½ tsp ground cinnamon; ½ tbsp golden caster sugar; dash of rosewater; 2 tbsp cornflour; 500g pot good-quality vanilla custard; 1 square of 70% dark chocolate, finely grated; handful pomegranate seeds; handful mint leaves

ByLuna Ryder February 4, 2026February 4, 2026

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Introduction

Red berry fruit compote, known as German rote grütze, is a delightful and vibrant dessert bursting with fresh and tangy flavors. This sweet compote pairs perfectly with creamy vanilla custard, making it a refreshing treat for any occasion.

The image shows four clear glasses placed on a light wooden board on a white marbled surface. Each glass contains a dessert with three main layers: a bottom deep red fruit jelly with visible pieces of fruit, a middle creamy pale yellow layer, and a topping of bright red whole cherries and fruit bits. Fresh green mint leaves are placed on top of each glass, adding a pop of color. One small silver spoon lies on the board next to the front glass. Scattered mint leaves and little red seeds are seen on the board around the glasses. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

440g canned pitted cherries in syrup (Morello or sour cherries preferred)
100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
180ml cranberry juice
½ tbsp vanilla extract
½ tsp ground cinnamon
½ tbsp golden caster sugar
Dash of rosewater
2 tbsp cornflour
500g good-quality vanilla custard
1 square of 70% dark chocolate, finely grated
Handful of pomegranate seeds
Handful of mint leaves

Instructions

Step 1: In a large saucepan over medium heat, combine the canned cherries with their syrup, mixed forest fruits, 150ml of cranberry juice, vanilla extract, ground cinnamon, golden caster sugar, and a dash of rosewater. Cook gently for about 20 minutes, stirring occasionally, until the fruits are soft and the mixture is fragrant.
Step 2: In a separate bowl, whisk the remaining 30ml cranberry juice with the cornflour until you get a smooth, lump-free mixture. Slowly pour this into the hot fruit mixture while stirring continuously. Continue cooking and stirring for a couple of minutes until the compote thickens. Remove from heat and let it cool.
Step 3: Transfer the cooled compote to a bowl, cover, and refrigerate for several hours or overnight. Chilling improves the texture and enhances the flavors.
Step 4: To serve, spoon the compote into small bowls, ramekins, or jam jars. Add a generous dollop of vanilla custard on top, sprinkle with grated dark chocolate and pomegranate seeds, and garnish with fresh mint leaves.

Tips & Variations

Use Morello or sour cherries for authentic tartness; if unavailable, sweet cherries work too.
For a vegan version, substitute vanilla custard with coconut cream or a plant-based custard alternative.
Add a splash of lemon juice for extra brightness if your fruits are very sweet.
You can adjust the sugar according to your fruit’s natural sweetness.

Storage

Store the compote covered in the refrigerator for up to one week. It’s best served chilled, so keep it refrigerated until ready to serve. Leftover compote can be gently reheated or enjoyed cold. Keep any assembled portions with custard separate from the compote to maintain freshness.

How to Serve

The image shows four clear glass cups arranged on a light wooden board on a white marbled surface. Each cup has two layers: the bottom layer is a deep red jelly with visible fruit pieces, and the top layer is a smooth, light cream color. On top of each dessert, there are bright red whole cherries and small fresh green mint leaves as garnish. A thin silver spoon is resting near the closest cup with a woman's hand reaching towards it. A few loose red pomegranate seeds and mint leaves are scattered around the board. The lighting is soft and natural, highlighting the glossy textures of the jelly and the creamy layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruits instead of canned?

Yes, fresh or frozen fruits can be used, but canned cherries in syrup add sweetness and depth. If using fresh fruits only, you might want to increase the sugar slightly.

How can I thicken the compote without cornflour?

You can substitute cornflour with tapioca starch or arrowroot powder. Alternatively, simmer the fruit mixture longer to naturally reduce and thicken it.