Rote Grütze

Total Time: 24 hrs 25 mins Preparation Time: 20 mins Cook Time: 24 hrs 5 mins

Ingredients

• Servings: 8
• 2 (8 1/4 ounce) packages raspberries, frozen in light syrup and thawed
• 1 (16 ounce) package strawberries, frozen in light syrup, thawed and pureed with their juice
• 1 lb dark sweet red cherries, stemmed pitted and quartered or 1 (20 ounce) can dark sweet cherries, with juice reserved separately
• 1 quart natural red grape juice or 1 quart cranberry juice
• 3/4 cup sugar
• 1 tablespoon lemon zest, finely grated
• 1/4 cup lemon juice, freshly squeezed
• 2/3 cup cornstarch, unsifted
• 1 cup dry red wine (preferably german)
• 1 cup heavy cream
• 1 tablespoon vanilla sugar

Recipe

• 1 for dessert:
• 2 combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
• 3 add enough grape juice to total 1 quart.
• 4 pour mixture into heavy saucepan (not aluminum).
• 5 add 2 more cups grape juice.
• 6 stir in sugar, lemon zest, lemon juice.
• 7 bring to a boil, uncovered, over medium heat stirring often.
• 8 combine cornstarch with wine in separate bowl to make a thin, smooth paste.
• 9 as soon as mixture boils, add corn starch paste, whisking vigorously.
• 10 immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
• 11 stir in raspberries and cherries gently.
• 12 heat and stir 1 minute more.
• 13 remove from heat and stir 1 minute more.
• 14 cool mixture to room temperature.
• 15 chill for 24 hours.
• 16 for topping:
• 17 shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
• 18 spoon rote grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.