ROTE GRUTZE: *adapted from the June 2012 issue of Martha Stewart Living
This is a pudding-like German dessert usually made with red currants, but adding other seasonal red fruit or berries is
also fine based on what’s available. So raspberries, strawberries, cherries are all great, but use them in place of the 2nd
pound of currants in step #2. And top with the lightly sweetened topping of your choice.
(*Although Black Currants are too tart for most tastes - red are sweeter - we used 3 C’s of them for step #1.
Then followed the "Jello" recipe below instead of step #2 as additional black currants were way too tart,
but we wanted a not too sweet, exclusively Black Currant concoction.)
This dessert is nice topped with creme anglaise, whipped cream, ice cream, or nothing! Whatever you like!
2 pounds fresh Currants, stemmed (6 C’s), plus more for topping
1&1/4 C sugar
1/4 C red wine
1/4 tsp. salt
2 Tbsp.'s plus 1&1/2 tsp.'s cornstarch
1/4 C water
1.) Bring 3 C’s Currants, sugar, wine and salt to a boil in a medium saucepan over med. - high heat.
Reduce heat and simmer until berries are soft, about a minute. Puree in blender.
Pour through a fine sieve into a bowl (you should have about 1&3/4 - 2 cups.)
2.) Return strained puree to pan and bring to boil. Add remaining currants or other red fruit, return to boil, and skim if
necessary. Mix cornstarch with water until it dissolves, then whisk into currant mixture. Cook over high heat, stirring
occasionally, until boiling in center and mixture looks somewhat clear, about 5 minutes. Let cool 5 minutes.
3.) Divide mixture between 6 small glasses. Chill until set, at least 1&1/2 and up to 8 hours.
Dollop (that's glop, blob, heap) with topping and serve with more berries. Serves 6.
HOMEMADE JELLO RECIPE:
Skip artificially flavored gelatin and try this much fresher, cleaner tasting version using fruit juice.
You will need ONLY unflavored gelatin and your favorite juice (except mango, papaya or pineapple - they will not jell),
any kind - fresh or pre-made, pulpy or not - will work.
* If starting with the 1&3/4 - 2 cups of Black Currant juice from step #1, add enough water or other juice to make 4 cups.
Place 1 C of fruit juice in a glass bowl and sprinkle with 2 envelopes (1/4 oz. each) unflavored gelatin.
Meanwhile bring the other 3 C’s juice to a boil. Pour boiling juice over gelatin-juice mixture and stir until gelatin
dissolves completely. Pour about 5oz.'s into each serving container and refrigerate until firm, about 4 hours.
Serves 5.
*This made the perfect - not too tart, barely sweet - jello which, with the topping was FANTASTICALLY delicious,
so unusual and unique.
Second Wind Organic Farm
This is a pudding-like German dessert usually made with red currants, but adding other seasonal red fruit or berries is
also fine based on what’s available. So raspberries, strawberries, cherries are all great, but use them in place of the 2nd
pound of currants in step #2. And top with the lightly sweetened topping of your choice.
(*Although Black Currants are too tart for most tastes - red are sweeter - we used 3 C’s of them for step #1.
Then followed the "Jello" recipe below instead of step #2 as additional black currants were way too tart,
but we wanted a not too sweet, exclusively Black Currant concoction.)
This dessert is nice topped with creme anglaise, whipped cream, ice cream, or nothing! Whatever you like!
2 pounds fresh Currants, stemmed (6 C’s), plus more for topping
1&1/4 C sugar
1/4 C red wine
1/4 tsp. salt
2 Tbsp.'s plus 1&1/2 tsp.'s cornstarch
1/4 C water
1.) Bring 3 C’s Currants, sugar, wine and salt to a boil in a medium saucepan over med. - high heat.
Reduce heat and simmer until berries are soft, about a minute. Puree in blender.
Pour through a fine sieve into a bowl (you should have about 1&3/4 - 2 cups.)
2.) Return strained puree to pan and bring to boil. Add remaining currants or other red fruit, return to boil, and skim if
necessary. Mix cornstarch with water until it dissolves, then whisk into currant mixture. Cook over high heat, stirring
occasionally, until boiling in center and mixture looks somewhat clear, about 5 minutes. Let cool 5 minutes.
3.) Divide mixture between 6 small glasses. Chill until set, at least 1&1/2 and up to 8 hours.
Dollop (that's glop, blob, heap) with topping and serve with more berries. Serves 6.
HOMEMADE JELLO RECIPE:
Skip artificially flavored gelatin and try this much fresher, cleaner tasting version using fruit juice.
You will need ONLY unflavored gelatin and your favorite juice (except mango, papaya or pineapple - they will not jell),
any kind - fresh or pre-made, pulpy or not - will work.
* If starting with the 1&3/4 - 2 cups of Black Currant juice from step #1, add enough water or other juice to make 4 cups.
Place 1 C of fruit juice in a glass bowl and sprinkle with 2 envelopes (1/4 oz. each) unflavored gelatin.
Meanwhile bring the other 3 C’s juice to a boil. Pour boiling juice over gelatin-juice mixture and stir until gelatin
dissolves completely. Pour about 5oz.'s into each serving container and refrigerate until firm, about 4 hours.
Serves 5.
*This made the perfect - not too tart, barely sweet - jello which, with the topping was FANTASTICALLY delicious,
so unusual and unique.
Second Wind Organic Farm