German Red Berry Sauce Or Coulis (Rote Grütze)

1. 1

   Rinse and remove stems from currents and raspberries.

2. 2

   In a medium pot add 2 cups of water. Add the currents and raspberries. Bring to boil and take pot off the heat and set aside to draw the juice and cool slightly, about 1 hour.

3. 3

   In the meantime wash, half and seed the cherries. Wash, hull, and half or quarter strawberries.

4. 4

   Go back to current, raspberry and water mixture and pour and stir through a metal sieve into a 4 cup measuring cup. (Remove about 1/4 cup of juice to mix with the cornstarch later).

5. 5

   To the juice add water to make up to 4 cups liquid. Pour into a sauce pan. Add sugar and start heating over medium heat bring to boil.

6. 6

   Stir the corn starch into the 1/4 cup of juice until well mixed and not lumpy. Stir into juice to thicken bring to rolling boil for 1 minute.

7. 7

   Carefully fold the cherries and strawberries into the sauce. Pour into glass bowl.

8. 8

   So that no skin forms, sprinkle with more sugar. Let cool. Then serve with ice cream or what ever you like. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.