Description
Rote Gruetze. It's a cross between jam and jelly. Used cold as a dessert with vanilla sauce or as a sauce for the cold rice porridge. Cooking is very simple, especially now during strawberry season.
Ingredients
-
Berry
2.5 kg
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Juice berry
650 ml
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Dry red wine
100 ml
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Starch
150 g
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Sugar
500 g
Cooking
Here is a set of berries I had.
The juice mixed with wine, wine is not required, but tastes better for about half a liter of this liquid to boil with sugar.
In the remaining COLD juice pour the starch and mix well.
Mix all together in saucepan and stir until then, until things turn into a very thick jelly. Need to berries have already been washed and purified from the peduncle in advance. We begin to lay the berries alternately, stirring all the time.
When he put all the berries, stirring all the time, to bring all this mass to a boil.
In sterilized jars put our Grutze and put upside down for 1 hour. Then you need to chill. Stored in the refrigerator for 6 months. If you cook a small amount - banks do not have to cool and put in glasses for dessert, pouring vanilla sauce.
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