Rote Grütze or “red fruit pudding” is a German dessert served with vanilla cream sauce. Bright, sweet and delicious!
This week Sunday Supper celebrates Octoberfest with all the foods and flavors of German cooking.
This week was a bit of a challenge to find a recipe to participate. Not because I don’t eat German food, but because I’ve posted about so many of my favorites already!
I love the flavors of fall used in German cooking. German baked goods show off apples and cinnamon. Harvest time turns the garden bounty into preserved goodies like chow chow, jams and of course, sauerkraut.
Fall is the time to make sausage, wursts and pork roasts too.
Don’t forget the tasty beer known as Octoberfest. Märzen lagers with warm flavors of caramel, orange and nutmeg. Most are a bit sweet and some of my favorite beers.
I found several recipes for Rote Grütze on the internet. Traditionally this dessert is made with 2 red fruits, one being currants. The vanilla sauce can be custard, pudding or I found recipes that dollop it over ice cream.
Strawberries and raspberries are the stars of this version. I used a sweet red wine and cinnamon to balance the flavor. Vanilla pudding makes this an easy treat.
- 6 cups of red berries (raspberries, cherries, blackberries, red currants, etc)
- 3/4 cup red wine (I sued Gallo Sweet Red)
- 1/3 cup sugar
- 1 cinnamon stick
- 1/4 cup cornstarch
- 2 Tablespoons of water (or lemon if more tartness is desired)
- Vanilla Pudding
- In a large saucepan, combine berries, wine, cinnamon stick, and sugar. Cook over low heat until berries are very soft but still have texture, about 20 minutes.
- 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.
- Serve with pudding, ice cream or with vanilla flavored sauce.
Food for Thought…try Rote Grütze several ways and let me know which red fruits and vanilla sauce you liked best!
Thank you Cricket of Cricket’s Confectionsfor hosting our event.
Thanks Marion from Life Tastes Goodfor managing this event!
Happy Octoberfest everyone! Enjoy all these great recipe ideas from Sunday Supper.
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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