Rote Grütze

Ingredients

• 150 g red currants
• 150 g black currants
• 200 g small strawberries
• 200 g Raspberries
• 100 g Blackberries
• 100 g sugar
• 1 lemon (juiced)
• 600 ml red currant juice
• 1 EL cornstarch
• Sugar to taste
• powdered sugar for dusting
• 2 sprigs mint for garnish

Instructions

1. 1.

   Strip the stems from the currants, wash and dry them. Clean the strawberries, raspberries, and blackberries. Combine 200 g of currants with half the strawberries, all raspberries, and blackberries in a pot; sprinkle with sugar, add lemon juice and red currant juice, then heat. Let it simmer for a few minutes.

2. 2.

   Pour the fruit through a sieve, press well to extract the juice, catch the liquid, and bring it back to a boil. Mix cornstarch with a little cold water, then stir into the sauce to thicken. Fold in the remaining fruit and warm briefly.

3. 3.

   Taste the pudding with sugar, pour into a bowl, dust lightly with powdered sugar to prevent skin formation, cover and refrigerate for about an hour. Serve garnished with mint.