Name: Red berry fruit compote (German rote grütze)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 6 with leftovers
Cuisine: German
Ingredients: 440g canned pitted cherries in syrup (Morello or sour cherries are best, if you can get them); 100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries); 180ml cranberry juice; ½ tbsp vanilla extract; ½ tsp ground cinnamon; ½ tbsp golden caster sugar; dash of rosewater; 2 tbsp cornflour; 500g pot good-quality vanilla custard; 1 square of 70% dark chocolate finely grated; handful pomegranate seeds; handful mint leaves

Home
Recipes
Red berry fruit compote (German rote grütze)

Red berry fruit compote (German rote grütze)

Good Food team

Save recipe

Serves 6 with leftovers

Easy

Prep: 5 mins

Cook: 25 mins

plus at least 2 hrs chilling

A star rating of 5 out of 5.6 ratingsRate

loading...

This light, fruity dessert is a German summertime staple - a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Classic vanilla ice cream

A star rating of 4.4 out of 5.18 ratings

Homemade granola

A star rating of 4.9 out of 5.444 ratings

Slow-baked clotted cream rice pudding

A star rating of 4 out of 5.47 ratings

Ingredients

Nutrition

Units:

MetricUS

440g canned pitted cherries

in syrup (Morello or sour cherries are best, if you can get them)
100g mixed fresh or frozen forest fruits

(blackberries, blueberries, raspberries, strawberries)
180ml cranberry juice
½ tbsp vanilla extract
½ tsp ground cinnamon
½ tbsp golden caster sugar
dash of rosewater
2 tbsp cornflour
500g pot good-quality vanilla custard

To decorate

1 square of 70% dark chocolate

finely grated
handful pomegranate seeds
handful mint leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal171

low
fat2g

low
saturates2g
carbs33g
sugars24g
fibre1g
protein3g
salt0.1g

Method

step 1

In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.
step 2

In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well – the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.
step 3

Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.

Recipe from Good Food magazine, July 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now