Cold Berry Compote is a beloved German dessert, especially enjoyed in summer. Its consistency is like a soft pudding and we like to pour some vanilla sauce (custard) on top.
Where does Cold Berry Compote come from?
It is a Northern recipe, mostly from North Germany’s region called “Schleswig Holstein” and also known in Denmark. It is a cool and refreshing treat on a warm summer day and everybody loves it. It can be a dessert or lunch and I remember having it as lunch in my childhood during summer break.
One can make this dessert with a single fruit or a mix of fruits. The most common is the use of a variety of berries. In this recipe, I used cherries and strawberries – my favorite mix!
Vanilla Sauce – a must!
Don’t even think about having this without vanilla sauce! You would miss out on so much: The combination of the slightly sour fruits in a sweet sauce and the soft touch of a real vanilla sauce is what makes it a perfect combination. As a shortcut, I sometimes use a package of vanilla pudding and use it according to the directions but with more milk – it’s an easy way to get the vanilla sauce when you are preparing several things at the same time. However, in this recipe, I will explain how to make vanilla sauce from scratch because it’s not complicated at all.
Rote Grütze - Cold Berry Compote
For the Red Fruit Jelly
- 350 g strawberries & Cherries or other berries or fruits like peaches
- 35 g starch (I prefer potato starch over corn starch)
- 300 ml fruit juice, sweetened or unsweetened should match with selected fruits
- 100 g sugar if needed to sweeten the juice
For the Vanilla sauce
- 1 vanilla pod or 1 tsp. Vanilla Extract
- 2 Tbsp. corn starch / or potato starch
- 2 Tbsp. sugar
- 500 ml milk
Red Fruit Jelly
- Prepare the fruits by removing the stems and the stones.
- In a small bowl mix the starch with the sugar.
- Add about 4 tbsp. from the juice and mix.
- Pour the remaining juice into a cooking pot and bring to a boil.
- When the juice starts boiling, remove it from the stove and add the starch-sugar mix.
- Add the fruits and set aside to cool.
- Fill in several glasses or a bowl and move it to the fridge.
- Slice the vanilla pod in length and - using a knife - scrape the vanilla out of it's center. Use the rest of the vanilla pod for vanilla sugar (see other recipe). Or instead just use the Vanilla Extract Paste that I use in the video.
- Mix starch and sugar in a small bowl and add about 3 tbsp. of the milk.
- Mix it all together in the starch bowl.
- Bring the remaining milk with the vanilla in it to a boil - careful! Don't set heat to high and observe closely, stir milk frequently to avoid setting on the bottom of the pot.
- When the milk starts boiling, remove it from the stove and stir the starch mix from the bowl into the pot.
- Bring the sauce back to the stove and bring back to boil for lass than a minute while stirring constantly.
- Let sauce cool, stir every now and then and use warm or cold.
- The fruit bowl should be kept in the fridge.
- It tastes best if it is chilled and with the vanilla sauce on top.
- Garnish with some peppermint leaves if you like.