German Red Berry Coulis with Cherries and Strawberries
Experience the delightful taste of summer with this traditional German Red Berry Coulis, also known as Rote Grütze. A perfect way to utilize fresh red currants, black currants, raspberries, cherries, and strawberries, this vibrant sauce is a versatile addition to your dessert repertoire. Ideal for drizzling over pancakes, vanilla ice cream, or alongside a slice of pound cake, this coulis brings a burst of fruity flavor to any dish. Whether you use fresh berries from your garden or frozen fruits saved from last season, this recipe will remind you of sun-soaked days and the joy of home cooking. The combination of tart and sweet berries, thickened to perfection, makes for an irresistible topping that will impress your family and friends alike.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
red currants
1 cup (Rinsed and stems removed)
black currants
1/2 cup (Rinsed and stems removed)
raspberries
1/2 cup (Rinsed and stems removed)
water
4 cups (Divided for boiling and adjustment)
strawberries
1 cup (Washed, hulled, and cut in halves or quarters)
cherries
1 cup (Washed, pitted, and halved)
cornstarch
2 tablespoons (For thickening)
sugar
1 cup (To taste)
Instructions
1
Rinse the red currants, black currants, raspberries, and remove any stems.
2
In a medium pot, add 2 cups of water and the rinsed currants and raspberries. Bring the mixture to a boil, then remove it from heat and let it sit for about 1 hour to allow the berries to release their juices.
3
While the berry mixture is resting, wash, pit, and halve the cherries. Rinse, hull, and cut the strawberries into halves or quarters.
4
After an hour, strain the berry mixture through a fine-metal sieve into a 4-cup measuring cup, pressing down gently to extract as much juice as possible. Reserve about 1/4 cup of the juice for mixing with cornstarch.
5
To the collected juice, add enough water to make a total of 4 cups of liquid and transfer it into a medium saucepan. Stir in the sugar and heat the mixture over medium heat, bringing it to a gentle boil.
6
Meanwhile, in a small bowl, mix the reserved 1/4 cup of juice with the cornstarch until smooth with no lumps. Gradually stir this mixture back into the saucepan with the boiling juice to thicken it. Continue to boil for 1 minute while stirring constantly.
7
Remove the pan from heat and carefully fold in the prepared cherries and strawberries, ensuring they are evenly distributed in the sauce.
8
Transfer the coulis to a decorative glass bowl. To prevent a skin from forming on the surface, sprinkle a little extra sugar on top. Allow it to cool to room temperature.
9
Serve the German Red Berry Coulis over ice cream, pancakes, or your favorite desserts. Enjoy the vibrant flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is German Red Berry Coulis?
German Red Berry Coulis, also known as Rote Grütze, is a traditional fruit sauce made from various red berries, typically served as a dessert topping.
What fruits are used in this recipe?
This recipe uses red currants, black currants, raspberries, strawberries, and cherries.
Can I use frozen berries instead of fresh?
Yes, you can use frozen fruits saved from a previous season if fresh berries are not available.
How do I prevent a skin from forming on the coulis?
Sprinkle a little extra sugar on top of the coulis after transferring it to a bowl to prevent a skin from forming.
How long should the berry mixture sit to release its juices?
The mixture of currants and raspberries should sit for about 1 hour after being brought to a boil.
What is the purpose of cornstarch in this recipe?
Cornstarch is used as a thickening agent to give the berry juice a sauce-like consistency.
How do I prepare the cherries for the coulis?
The cherries should be washed, pitted, and halved before being added to the sauce.
Can I serve this sauce with pancakes?
Yes, it is ideal for drizzling over pancakes, vanilla ice cream, or pound cake.
How much sugar is needed for the recipe?
The recipe calls for 1 cup of sugar, which can be adjusted to taste.
Do I need to boil the currants?
Yes, bring the currants, raspberries, and water to a boil, then remove from heat to let the juices release.
How much total liquid is used for the base?
You should have a total of 4 cups of liquid, combining the extracted berry juice with additional water.
How long should I boil the mixture once cornstarch is added?
Continue to boil the mixture for 1 minute while stirring constantly after adding the cornstarch.
What should I do with the strawberries?
Wash, hull, and cut the strawberries into halves or quarters before folding them into the sauce.
Is it necessary to strain the berries?
Yes, strain the initial berry mixture through a fine-metal sieve to extract the juice and remove the solids.
Why do I reserve 1/4 cup of juice?
A small portion of juice is reserved to mix with the cornstarch to ensure a smooth slurry without lumps.
Can I use a different type of currant?
The recipe specifies red and black currants, but you can adjust the ratio based on what you have available.
When do I add the cherries and strawberries?
Fold in the prepared cherries and strawberries after removing the thickened juice from the heat.
Should I serve Rote Grütze warm or cold?
It is typically allowed to cool to room temperature and can be served either at room temperature or chilled.
Is this recipe suitable for vegetarians?
Yes, this recipe consists entirely of fruit, water, sugar, and cornstarch, making it vegetarian and vegan-friendly.
What kind of bowl is best for serving?
A decorative glass bowl is recommended to showcase the vibrant red colors of the fruit.
Can I use more raspberries?
Yes, you can adjust the quantities of the different berries to suit your personal preference.
How many cups of water are initially used for boiling?
You start by adding 2 cups of water to the pot with the currants and raspberries.
What does 'hulling' a strawberry mean?
Hulling refers to removing the green leafy top and the white core from the strawberry.
Can I add spices to this coulis?
While this recipe is traditional, some variations include a pinch of cinnamon or vanilla for extra depth.
How many ingredients are in this recipe?
There are 8 main ingredients: red currants, black currants, raspberries, water, strawberries, cherries, cornstarch, and sugar.
What if I don't have a fine-metal sieve?
You can use a cheesecloth or any fine strainer to extract the juice from the cooked berries.
Is this sauce very sweet?
It is a balance of tart and sweet, but you can control the sweetness by adjusting the amount of sugar.
Can I make this without black currants?
Yes, if you cannot find black currants, you can substitute them with more red currants or blackberries.
How do I ensure the cornstarch doesn't clump?
Mix it thoroughly with the cool reserved juice in a separate bowl until smooth before adding it to the boiling liquid.
Can this be stored in the refrigerator?
Yes, once cooled, it can be stored in the refrigerator to be served chilled later.