Rote Grütze

Directions

1. 1
   FOR DESSERT:
2. 2
   Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
3. 3
   Add enough grape juice to total 1 quart.
4. 4
   Pour mixture into heavy saucepan (NOT ALUMINUM).
5. 5
   Add 2 more cups grape juice.
6. 6
   Stir in sugar, lemon zest, lemon juice.
7. 7
   Bring to a boil, uncovered, over medium heat stirring often.
8. 8
   Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
9. 9
   As soon as mixture boils, add corn starch paste, whisking vigorously.
10. 10
    Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
11. 11
    Stir in raspberries and cherries gently.
12. 12
    Heat and stir 1 minute more.
13. 13
    Remove from heat and stir 1 minute more.
14. 14
    Cool mixture to room temperature.
15. 15
    Chill for 24 hours.
16. 16
    FOR TOPPING:
17. 17
    Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
18. 18
    Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.