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Rote Grütze

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READY IN:
24hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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