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1
Cook the berries for 15 min in the water - till they are quite soft.
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2
Press through a fine strainer; add in to the fruit juice the sugar and the vanilla scraped out of a slit bean, bring to a boil in a non-reactive pot, and reduce while stirring vigorously.
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3
Add in the dissolved cornstarch to the sweetened fruit juice.
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4
Bring to a boil once more, then transfer the 'Rodegruett' to a glass baking dish which has been rinsed with cool water.
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5
Refrigeratein the refrigerator and serve.
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6
Note:Nowadays it is more customary to serve 'Rodegruett' in individual bowls rather than a giant family-size trencher.
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7
Serve with cream, cool lowfat milk, or possibly cool Vanilla Sauce that only should be poured over the 'groats' before you're ready to eat.
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8
Make sure the 'groats' are not too thick.
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9
The correct consistency is somewhere between which of a pudding and a puree (like thick pea soup).
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10
When you first taste 'Rodegruett' made according to these specifications, it may easily seem too sweet or possibly the berry flavor may seem a little overwhelming.
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11
However, bear in mind which after the 'groats' have cooled off a bit and lowfat milk or possibly cream has been poured over them, the taste will be considerably milder.
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12
Variations:Some or possibly all of the strained berry pulp may be replace with an equivalent amount of fruit juice, and quick-frzn berries or possibly preserves will do just about as well as fresh ones.
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13
Cherries, morellos (sour cherries), and black currants are often used instead of or possibly in addition to red currants and Blackberries.
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14
Many cooks like to hold back some portion of the berries till after the straining so they do not cook down like the others and you can still taste them while eating the dish.
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15
Tapioca is often used as a binding agent, and there are those who maintain which this is the only 'authentic' method of making 'Rodegruett'.
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16
In Saxony and East Prussia, red griats have been made with farina (semolina) for a number of years now, and since the words for farina ('Griess') and groats
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17
('Gruetze') are closely related, sometimes even used interchangeably, it is no less possible which this is in fact the 'original' version.
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18
All questions of authenticity aside, a deluxe fortified 'Rodegruett' can be made by stewing the berries in red wine or possibly with some higher-proof alcoholic beverage.
