Beerengrütze with Cream Sauce
Beerengrütze with cream sauce is a recipe featuring fresh ingredients from the menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g pearl sago
- 600 g mixed berries (e.g., currants, strawberries, blackberries, raspberries)
- 200 g cherry juice
- 200 ml red wine
- 200 ml Currant juice
- 200 ml cherry juice
- 75 g sugar
- 1 vanilla pod
- 1 untreated lemon (juice)
- 1 cinnamon stick
- 4 tbsp Sour cream
- 50 g almond slivers
Instructions
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1.
Soak the pearl sago for 20 minutes. Wash, clean, and pat dry the berries.
-
2.
Wash the cherries, pit them, and set aside four pieces for garnish. In a pot combine red wine with currant juice and cherry juice. Add 60 g sugar, split vanilla pod, lemon juice, and cinnamon; bring to a boil. Stir in 1/4 of the berries and the sago. Simmer about 15 minutes until the sago becomes translucent. Then add the remaining fruit, remove from heat, and let cool with occasional stirring. Remove the vanilla pod and cinnamon. Whisk sour cream with 1 tbsp sugar until smooth. Toast almond slivers in a pan without oil until golden brown. Spoon the grütze into bowls, top each with a dollop of sour cream. Moisten the remaining cherries and coat them in leftover sugar. Place on the grütze and sprinkle with almonds before serving.
