Rote Grütze with Red Currants, Raspberries and Cherries

What you need

• 200 g (7 oz) red currants, stripped from the stems
• 200 g (7 oz) raspberries
• 100 g (3.5 oz) strawberries, hulled and quartered
• 100 g (3.5 oz) sweet cherries, pitted and halved
• 300 ml (1 1/4 cups) red currant or cherry juice
• 60 g (1/4 cup) granulated sugar
• 1/2 cinnamon stick
• 1/2 vanilla bean, split lengthwise
• 25 g (3 tbsp) cornstarch
• vanilla sauce or cream, cold, to serve

Method

Restated from the original video

1. 1

   Rinse the red currants, raspberries and strawberries, and stone the cherries if not already pitted.

2. 2

   Stir the cornstarch with 4 tbsp of the juice in a cup until smooth.

3. 3

   Put the rest of the juice in a large pot with the sugar, cinnamon stick and vanilla bean. Bring to a boil, stirring.

4. 4

   Stir the cornstarch mixture again and pour it in. Boil for 1 min, stirring, until the juice is thick and clear.

5. 5

   Take the pot off the heat and fold in all the fruit gently so the berries stay whole.

6. 6

   Remove the cinnamon stick and vanilla bean. Spoon the grütze into glasses or a bowl.

7. 7

   Cool, then chill for at least 1 hour.

8. 8

   Serve cold with cold vanilla sauce or cream.

Imported from oetker.at. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.