Comments on: German Rote Grütze Recipe (Red Berry Dessert with Fresh Cream)

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Sun, 03 Apr 2022 01:51:51 +0000

In reply to Carrie. I like using cherry juice from Trader Joes!

By: Carrie

Carrie — Sun, 03 Apr 2022 01:49:21 +0000

Can’t wait to try this! What red juice do you use?

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Fri, 17 Dec 2021 18:30:51 +0000

In reply to Max. I love that you have that connection to your Omi and Rote Grütze! I ate gooseberries all the time when I was growing up (they grew in my grandparents' backyard) but I haven't come across them as an adult. I'd love to try them in Rote Grütze!

By: Max

Max — Fri, 17 Dec 2021 14:09:22 +0000

My Omi made Grütze every year and it was always part of making marmalade. She used the thick part for the marmalade and then used the runny liquid part for the Grütze. But she would use Sago and the Grütze would look like caviar and it was a deep red from the cherries, redcurrants and any other berries we had like gooseberries and brambleberries. Omi was the master.

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Tue, 24 Aug 2021 16:31:57 +0000

In reply to Karin Anderson. That's a great idea! I'm going to try that next time.

By: Karin Anderson

Karin Anderson — Tue, 24 Aug 2021 14:34:17 +0000

Even easier – instead of cornstarch, I use vanilla pudding powder (recommendation by late, famous German TV chef Alfred Biolek). And the additional vanilla flavoring doesn’t hurt.

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Mon, 16 Aug 2021 20:59:25 +0000

In reply to Wendy. I recently heard that currants have been illegal to grow in the US! It does look like some varieties can be grown in Michigan. I grew up eating gooseberries, which grew in my grandparents' backyard in Idaho. They're related to currants but I haven't seen them anywhere since I was a kid. I hope currants can make a come back in the US!

By: Wendy

Wendy — Mon, 16 Aug 2021 20:10:15 +0000

I’ve enjoyed the Danish version of this, rodgrod, since I was a little kid. I like to pour whipping cream or half and half over it. The kind we had was much smoother looking than what I see in your photos but it sounds essentially like the same thing.
The deal with currants is it’s been illegal to grow it in many areas of the U.S. especially the northern states where it grows best, since it has a pest that endangers white pine forests. A currant farm has started up in Michigan, so maybe the rules have been eased

By: Cate, International Desserts Blog

Cate, International Desserts Blog — Mon, 07 Jun 2021 12:55:55 +0000

In reply to Michael Feinerman. Yep, that would work. It changes the texture a bit but it would work.

By: Michael Feinerman

Michael Feinerman — Sun, 06 Jun 2021 15:42:54 +0000

A chef I used to work for made this with quick-cooking tapioca instead of cornstarch.