Description
A traditional German red berry fruit compote known as Rote Grütze, combining a mix of cherries and forest fruits cooked gently with cinnamon and vanilla, thickened to create a luscious fruit dessert. Served chilled with creamy vanilla custard, grated dark chocolate, pomegranate seeds, and fresh mint for a refreshing and elegant treat.
Ingredients
Scale
Fruits
- 440g canned pitted cherries in syrup (Morello or sour cherries preferred)
- 100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
Liquid & Flavorings
- 180ml cranberry juice
- ½ tbsp vanilla extract
- ½ tsp ground cinnamon
- ½ tbsp golden caster sugar
- dash of rosewater
Thickener
- 2 tbsp cornflour
To Serve
- 500g pot good-quality vanilla custard
- 1 square of 70% dark chocolate, finely grated
- handful pomegranate seeds
- handful mint leaves
Instructions
- Cook the Fruits: In a large saucepan over medium heat, combine the canned cherries with 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 until the fruits are soft and incorporated into the liquid.
- Prepare the Cornflour Mixture: In a separate bowl, mix the remaining 30ml of cranberry juice with the cornflour until smooth and free of lumps, creating a milky consistency suitable for thickening.
- Thicken the Compote: Slowly pour the cornflour mixture into the hot fruit while stirring continuously. Continue stirring for a few minutes until the compote thickens. Remove the saucepan from heat and allow the compote to cool.
- Chill the Compote: Transfer the cooled compote to a bowl, cover, and chill in the refrigerator for several hours, preferably overnight, to enhance texture and flavor. The compote can be stored chilled for up to one week.
- Serve: Spoon the chilled compote into ramekins, small bowls, or clean jam jars. Add a generous dollop of vanilla custard on top. Garnish with finely grated dark chocolate, pomegranate seeds, and fresh mint leaves for a colorful and fragrant finish.
Notes
- Morello or sour cherries provide the best authentic tartness to balance the sweetness.
- Frozen berries can be used if fresh are unavailable; no need to thaw before cooking.
- Rosewater adds a subtle floral hint—adjust quantity to taste or omit if preferred.
- Ensure to stir continuously when adding cornflour to avoid lumps.
- The compote thickens further as it cools; chilling overnight improves texture.
- Can be made a day in advance and stored covered in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: German
Keywords: Rote Grütze, German fruit compote, berry dessert, red berry compote, fruit custard dessert, vanilla custard dessert, pomegranate dessert
