Rote Grütze is a North-German and Danish mixed red berry dessert. A traditional summer dessert made with raspberries, strawberries, blueberries, and currents.
If you are using fresh berries, start by washing them, removing their stems and halving the strawberries.
Divide the berries (fresh or frozen) into two separate portions, 300 gr/ 10.5 oz and 200 g/ 7 oz.
If you are using the sour cherries, sieve the cherries and catch up the juice in a glass.
In a separate bowl, add 3 tablespoon of cherry juice or water to the cornflour/ starch and mix until you achieve a thick paste without any lumps.
Place the portion of 300 gr/ 10.5 oz berries, sugar and vanilla extract into a saucepan. Add the water/or remaining cherry juice and bring to boil until the fruit starts to fall apart. (This should take approximately 5 minutes).
Remove the red berries from the heat and puree with a blender or an immersion stick.
Place the saucepan back onto the stove. Stir the cornflour/ starch mixture a final time before pouring it into the red berry mix. Bring to a boil while stirring continuously. Simmer on low heat for around 5 minutes – the mixture should have thickened by now. Add the remaining berries (and cherries) to the mixture.
Leave to cool down to room temperature. Place into the fridge for a further 2 hours before serving.