Today we’re in Warnemünde!
Image from cruisecritic.com
It’s a little seaside resort town in Northern Germany. Many people went straight to Berlin, but didn’t want to spend most of the day on a train, so we decided to explore the area instead. We are glad we did!
In honor of Warnemünde, I made Rote Grütze, a red berry “pudding.” It reminds me more of a compote, but it is still very yummy on its own – and would be awesome on pancakes! A lovely way to use up some red summer fruits.
Makes 8-10 servings
Adapted from Food.com
- 16 ounces frozen raspberries, thawed
- 16 ounce frozen strawberries, thawed
- 1 lb red cherries, (stems and pits removed, then quartered) or 20 ounces of canned cherries, with juice reserved
- 1 quart cranberry juice (you can substitute red grape juice)
- 1 cup white sugar, plus 1 tablespoon (reduce to 3/4 cup if using red grape juice)
- 1 tablespoon lemon zest, grated
- 1/4 cup lemon juice
- 2/3 cup cornstarch, unsifted
- 1 cup dry red wine (for a non-alcoholic version, simply substitute with more cranberry juice)
- 1 cup heavy cream
1. Puree strawberries in a blender until smooth. Add cherry juice, if using canned cherries. Add cranberry juice into blender until you have one quart of liquid total, then add an additional two cups of cranberry juice. I found it easier to use the measure on my blender than to transfer to another container!
2. Pour juice into a large, heavy saucepan. Add sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring constantly.
3. Combined the cornstarch and wine in a separate bowl to make a paste (use cranberry juice if not using wine). Once the mixture starts to boil, add the cornstarch paste and whisk quickly for one minute.
4. Reduce heat to low and cook for 3-5 minutes, stirring constantly, until mixture thickens. Stir in raspberries and cherries. Cook for one additional minute. Remove from heat.
5. Let cool to room temperature before putting it in the refridgerator. Chill for at least 24 hours.
6. Before serving, beat the heavy cream with the sugar until thick and creamy. Spoon the Rote Grütze into a ramekin or wine glass and add a scoop of whipped cream. Enjoy!