Rote Grütze

Ingredients

• 300 g red currants
• 250 g strawberries
• 100 g black currants
• 200 g sour cherries
• 100 g sugar
• 12 l red currant juice
• 50 g cornstarch

Instructions

1. 1.

   Reserve 4 stems of currants; with a fork strip the remaining stems from the clusters and wash. Clean the raspberries, strawberries, and sour cherries, pit the cherries. Place 200 g red currants, the black currants, and half the strawberries in a pot, sprinkle with sugar, add juice, and heat.

2. 2.

   Let simmer for a few minutes; strain the fruit through a sieve, return to heat. Whisk cornstarch with a little cold water, add to the fruit puree, bring to a boil several times. Gently fold in the remaining fruit, warm briefly, pour into bowls, and refrigerate. Before serving garnish with leftover currants and mint sprigs.