Rote Grutze (German Berry Compote)

Recipe View In a non-reactive saucepan, gently combine the mixed red berries and sugar. (2 minutes)

Recipe View Place the saucepan over medium heat, stirring continuously to prevent sticking. Bring the mixture to a gentle boil, allowing the berries to release their juices and the sugar to dissolve completely. (8 minutes)

Recipe View In a small bowl, whisk together the cornstarch and cold water until the cornstarch is fully dissolved, forming a smooth slurry. (1 minute)

Recipe View Reduce the heat to medium-low and gently pour the cornstarch slurry into the simmering berry mixture, stirring constantly. Continue to cook at a gentle simmer, stirring frequently, until the compote begins to thicken to your desired consistency. (3 minutes)

Recipe View Remove the saucepan from the heat. Stir in the fresh lemon juice and vanilla extract, ensuring they are evenly distributed throughout the compote. (1 minute)

Recipe View Transfer the Rote Grutze to a heat-safe bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 24 hours to allow the flavors to meld and the compote to fully thicken. (24 hours)