Serves 6
30 min
Red Berry Fruit Compote (Rote Grütze)
Recipe GLPR68a4096f4c03c5
A classic German dessert of soft, spiced red berries thickened to a silky compote consistency, served chilled with creamy vanilla custard, dark chocolate shavings, pomegranate seeds, and fresh mint. The combination of tart cherries, mixed forest fruits, and cranberry juice creates a beautifully balanced, jewel-toned dessert that is elegant yet comforting.
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Ingredients
440 g canned pitted cherries in syrup (Morello or sour cherries preferred)
100 g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
180 ml cranberry juice
½ tbsp vanilla extract
½ tsp ground cinnamon
½ tbsp golden caster sugar
dash rosewater
2 tbsp cornflour
500 g good-quality vanilla custard
1 square dark chocolate (70% cocoa), finely grated
handful pomegranate seeds
handful fresh mint leaves
Directions
Pour the canned cherries with their syrup into a large saucepan. Add the mixed forest fruits, 150ml of cranberry juice, vanilla extract, cinnamon, sugar, and a dash of rosewater. Set the pan over medium heat and bring to a gentle simmer. Cook for approximately 20 minutes, stirring occasionally, until the fruits are completely soft and the liquid is fragrant and richly colored.
While the fruits are cooking, whisk the remaining 30ml of cranberry juice with the cornflour in a small bowl, stirring until completely smooth and lump-free with a milky appearance. Once the fruits are tender, slowly pour this cornflour mixture into the hot compote while stirring continuously. Keep stirring for 2–3 minutes until fully incorporated; the compote will visibly thicken as it cooks. Remove from heat and let cool to room temperature.
Transfer the cooled compote to a bowl, cover, and refrigerate for several hours or overnight. This resting time allows the flavors to deepen and the texture to set perfectly. The compote will keep refrigerated for up to one week.
To serve, divide the chilled compote evenly among six ramekins, small bowls, or clean jam jars. Top each portion with a generous spoonful of vanilla custard. Sprinkle the finely grated dark chocolate and pomegranate seeds over the custard, then finish with a few fresh mint leaves. Serve immediately.
