Rote Grütze (in English is red groat) is a sweet fruit sauce originated from Denmark and Germany. In the past it was traditionally made of groat or grit, as revealed by the second component of the name in Danish, German or Low German. Semolina and sago are still used in some family recipes; but potato starch is today the standard choice to achieve a creamy to pudding-like starch gelatinization. The essential ingredients that justify the adjective are red summer berries such as redcurrant, blackcurrant, raspberries, strawberries, blackberries, bilberries and stoned black cherries. The essential flavour can be achieved with redcurrant alone; a small amount of blackcurrant will add variety; sugar is used to intensify the flavour. The amounts of starch, sago, semolina differ with the solidity desired; 20 to 60 grams on a kilogram or liter of the recipe are usual; sago, groat or grit have to soak before they can be used.
The preparation is basically that of a pudding: The fruits are cooked briefly with sugar. The mass should cool down for a moment so that the starch—dissolved in fruit juice or water—can be stirred into it without clumping. A second cooking process of one to two minutes is needed to start the gelatinization; remaining streaks of white starch have to clear up in this process. Rote Grütze is served hot or cold as a dessert with milk, (a mixture of milk and vanilla sugar) or with vanilla sauce, (whipped cream or custard) in order to balance the refreshing taste of the fruit acids.
Red groat with vanilla sauce
Ingredients for the red variant:
500 gramms ripe, red fruits for instance cherry, strawberry, raspberry, redcurrant, blueberry etc.
250 ml cherry juice or redcurrant or grape nektar or strawberry juice
4 tbs of fresh lemon juice from one lemon
1 package of vanilla sugar
4 tbs sugar
1 pinch of cinnamon
2 tbs starch
For the vanilla sauce
250 ml Soja milk or milk, cream, coconut milk etc.
1 vanilla pod
1 package vanilla sugar
1 tbs sugar
1 tbs corn starch
Directions: Wash and clean all the chosen fruits, unpit the cherry. Quarter srawberries.
Cook only the half of the fruits with 200 ml cherry juice! Add to juice the vanilla sugar, lemon juice, mint leaves, pinch of cinnamon and cook them for four minutes. Purée fruit sauce in a blender but be careful because the fruit mass is hot. Then pound fruits through on a strainer in order to get rid of the seeds. Put starch in 50 ml cherry juice and dissolve. After that pour it to fruits mixture, stir it well and after 4 more minutes of cooking the fruit sauce will be ready. Pour fruit sauce into a bowl and place into the fridge for 30 minutes.
Meanwhile prepare the vanilla sauce: Heat 200 ml soja milk (coconut milk, milk or cream) in a pot. Scrab the flesh out from the vanilla stick and add it to milk. Season milk with 1 package of vanilla sugar and 3 tbs of sugar. Cook for so ca. 5 minutes. Strain vanilla milk (créme anglaise or custard) then add 1 tbs of starch to 50 ml cold sojamilk or/plant milk. Stir it well. When the starch is dissolved add to the strained vanilla milk and cook for 4 minutes. Pour the red groat into a bowl, spoon over two tablespoons of vanilla sauce and decorate with fresh fruits.
Vanilla ice cream or the English custard goes also really well with the red groat!