Rote Grütze

Name: Rote Grütze
Ingredients: Red Berry Pudding:; 8 cups of red berries (raspberries, cherries, blackberries, red currants, etc) drained if canned or frozen); 1 cup red wine; 1/2 cup sugar; 1 cinnamon stick; 1/4 cup cornstarch; 2 Tablespoons of water (or lemon if more tartness is desired); Vanilla Sauce:; 2 cups whole milk or half and half; 4 large egg yolks; 1/2 cup sugar; 1/8 teaspoon. salt; 1 teaspoon. vanilla extract

13 ingredients

1 steps

Ingredients

Red Berry Pudding:
8 cups of red berries (raspberries, cherries, blackberries, red currants, etc) drained if canned or frozen)
1 cup red wine
1/2 cup sugar
1 cinnamon stick
1/4 cup cornstarch
2 Tablespoons of water (or lemon if more tartness is desired)
Vanilla Sauce:
2 cups whole milk or half and half
4 large egg yolks
1/2 cup sugar
1/8 teaspoon. salt
1 teaspoon. vanilla extract

Directions

1

{"0":"1. In a large saucepan, combine berries, wine, cinnamon stick, and sugar. Cook over low heat until berries are very soft, about 20 minutes. A texture to the pudding is desirable, so don't overcook lest all the berries liquefy.","1":"2. In a small bowl, whisk cornstarch and water until dissolved. Add starch mixture to the berries and stir well to avoid lumps. Simmer for another 3 to 4 minutes. Remove cinnamon stick, and pour the berry mixture into a bowl or container. Let cool to room temperature, about 30 minutes, then cover and thicken in refrigerator for at least 2 hours, up to overnight.","3":"Vanilla Sauce:","4":"1. Bring milk to a simmer in a saucepan over medium heat. Set aside.","5":"2. Whisk egg yolks, sugar and salt together in a medium bowl until the mixture is thick and well-blended.","6":"3. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to pan.","7":"4. Cook over low heat, stirring constantly with a wooden spoon, for 15 - 20 minutes, or until sauce is thick enough to coat the back of a spoon. Do not allow sauce to boil.","8":"5. Immediately pour into a glass bowl and stir in the vanilla.","9":"6. Cover the top of the sauce with plastic wrap to prevent a skin. Refrigerate until needed."}