Rote Grütze and celebrating seven Years of blogging

My dear blogging friends from around the world, I want to thank you for connecting with me through my blog for the last seven years. It has been so much fun getting to know you and I appreciate how you motivate me to keep on going. While I sit at my computer, I think of you in your own individual spaces. These are lonely times, especially for older people like me. Because of COVID, we have to distance ourselves and can’t socialize the way we used to. That’s why this blog is so important to me, as it keeps me connected. Thank you!

Rote Grütze with red currents

This last month has been a very busy one for me, as my husband and I finally found a contractor whom we like and appreciates our unique home. After I broke my ankle in Budapest (and made it home safely), I realized that my bathroom situation needed a change. As I was unable to take a shower in my upstairs bathroom, I had to slide downstairs on my butt using my arms to push me up and down.

The old bathtub-shower

my old countertop

Upstairs, I had a beautiful tub-shower combination but I had to step over a  20-inch ledge to get in and out. Right now, the workers are building a shower that will enable us to stay in our home of 35 years a little longer. I also decided to give my well-used kitchen a facelift by putting in a new countertop and backsplash, as well as some other improvements like pull-out shelves in my lower cabinets. During this construction project, my husband and I have moved into our downstairs living quarters. ​

My living quarters during our construction

It is comfortable and cozy, but we only have a hot plate and a microwave to cook with. Sometimes in the evening, I can sneak upstairs and use my oven. Because of that, my cooking has been simple and there has been quite a bit of takeout food. My friends have also cooked for me, but we are at the age where we have to be careful not to catch this nasty virus. So, almost all of our get-togethers occur outside.

This is the way I like Rote Grütze, like a compote with a lot of my homemade vanilla sauce.

In this photo I made the Rote Grütze with a little more cornstarch. I served it with vanilla sauce and a sad looking meringue that I made from some leftover egg whites.

Let's talk about my beloved Rote Grütze, a typical German dessert from northern Germany. There you can buy it in jars in almost every grocery store. You cannot buy it here in the US, but that’s OK because it is super easy to make. It’s healthy and a perfect way to use all the fruit you have in your garden or the refrigerator. Traditionally, it is made with red currants and other berries. Here in California, red currants are seldom available, so I made mine with cherries, blackberries, blueberries and a few raspberries. Since the fruit is only heated and not cooked, it is crunchy and fresh. Rote Grütze translates into “red porridge.” It was traditionally made with semolina, but today potato or corn starch is being used to achieve a creamy to pudding-like consistence.  Think of a jelly with fruit. Or a compote. I personally like it with my homemade vanilla sauce, because the sauce adds richness and flavor. However, some people eat it with yogurt or ice cream. There are cakes made with Rote Grütze in Germany and sometimes it is served over warm waffles. Why not serve it with pancakes? If you make this, I hope you enjoy it as much as I do. ​

red currents

Last week at the farmer’s market I scored 2 baskets of red currents and I just had to make Rote Grütze again. It was divine. With the leftover red currents and other fruit I made my Rumtopf.  The one I made last year was delicious with ice cream or just by itself , a potent little treat.  ​

review recipe for Rumtopf

Vanilla Sauce

The consistency is up to you depending on how much cornstarch you use to thicken this dish. The first time, I used 3 tablespoons of cornstarch and it came out soft and saucy. The second time, I increased the amount of cornstarch to 3 ½ tablespoons and it turned into a jelly with fruit. I definitely prefer the softer version and that’s how it is prepared in Germany. I used pitted cherries, blackberries, a few raspberries and some blueberries. When I scored red currents at the farmers market I made it a third time.  I used the red currents, raspberries, strawberries, blackberries, and cherries and three tablespoons of cornstarch. It was excellent. Rote Grütze  will keep in the refrigerator several days .

Print Recipe

Ingredients:
​
This recipe makes approximately 4 cups (enough for 6 servings) 

​1 ½  Ib (680 g) mixed berries 
2 cups (½ liter) cherry juice 
3 TBS Creme Cassis
1 vanilla pod
4 TBS sugar
3 TBS cornstarch

Directions: 

Clean and wash all the fruit, take the pits out of the cherries. I have a cherry pitter that works well. Half the vanilla pod lengthwise and scrap out the beans. Add the sugar, vanilla beans and pod to the juice and bring to a boil.  Mix the cornstarch in 3-4 tablespoons of cold water add to the boiling juice and cook for about two minutes, stirring constantly until the juice thickens and gets shiny. Add the fruit and Creme de Cassis and simmer for another 2 minutes. At this point you can add more sugar to sweetened the dish. I don’t add additional sugar but I have to have my homemade vanilla sauce with Rote Grütze.

Guten Appetit!
Translated from a German recipe
by  © Sunnycovechef.com
​