Rote Grutze

This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries, and cherries, is common, but if doing so, use them in place of the second pound of currants in step 2. This dessert is also nice topped with creme anglaise instead of whipped cream.

  • Prep:
  • Total Time:
  • Servings: 6
Rote Grutze

Source: Martha Stewart Living, June 2012


  • 2 pounds fresh red currants, stemmed (6 cups), plus more for topping
  • 1 1/4 cups sugar
  • 1/4 cup rose wine
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1 1/2 teaspoons cornstarch
  • Lightly sweetened whipped cream, for topping


  1. Bring 3 cups currants, the sugar, wine, and salt to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer until berries are soft, about 1 minute. Puree in a blender. Pour through a fine sieve into a bowl (you should have about 1 3/4 cups).

  2. Return strained puree to pan; bring to a boil. Add remaining currants, return to a boil, and skim if necessary. Mix cornstarch with 1/4 cup water until cornstarch dissolves, then whisk into currants. Cook over high heat, stirring occasionally, until boiling in center and mixture looks clear, about 5 minutes. Let cool 5 minutes.

  3. Divide mixture between 6 small glasses. Chill until set, at least 1 1/2 hours and up to 8 hours. Dollop whipped cream on top, and serve with fresh currants.


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