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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 8 |
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Ingredients:
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 |
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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