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Raspberry Currant Coulis (rodegruett)

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CATEGORY CUISINE TAG YIELD
Grains Saxon Desserts 4 Servings

INGREDIENTS

2 1/2 c Red currants, stems removed
washed
1 1/4 c Raspberries, washed
3 c Water
1 c To 1 1/2 c sugar, depending
on tartness of the
berries
1/2 Vanilla bean
5 T To 6 tb cornstarch
dissolved in 3/4 cup cold
water

INSTRUCTIONS

Cook the berries for 15 minutes in the water - until they are quite
soft. Press through a fine strainer; add 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. Add the
dissolved cornstarch to the sweetened fruit juice.  Bring to a boil
once more, then transfer the 'Rodegruett' to a glass baking dish that
has been rinsed with cold water. Chill in the refrigerator and serve.
Note  Nowadays it is more customary to serve 'Rodegruett' in individual
bowls rather than a giant family-size trencher. Serve with cream,  cold
milk, or cold Vanilla Sauce which only should be poured over the
'groats' before you're ready to eat.  Make sure the 'groats' are not
too thick.  The correct consistency is  somewhere between that of a
pudding and a puree (like thick pea  soup). When you first taste
'Rodegruett' made according to these  specifications, it may easily
seem too sweet or the berry flavor may  seem a little overwhelming.
However, bear in mind that after the  'groats' have cooled off a bit
and milk or cream has been poured over  them, the taste will be
considerably milder.  Variations  Some or all of the strained berry
pulp may be replace with an  equivalent amount of fruit juice, and
quick-frozen berries or  preserves will do just about as well as fresh
ones. Cherries,  morellos (sour cherries), and black currants are often
used instead  of or in addition to red currants and raspberries. Many
cooks like to  hold back some portion of the berries until after the
straining so  they don't cook down like the others and you can still
taste them  while eating the dish.  Tapioca is often used as a binding
agent, and there are those who  maintain that this is the only
'authentic' method of making  'Rodegruett'. 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 ('Gruetze')
are closely related,  sometimes even used interchangeably, it is no
less possible that this  is in fact the 'original' version. All
questions of authenticity  aside, a deluxe fortified 'Rodegruett' can
be made by stewing the  berries in red wine or with some higher-proof
alcoholic beverage.  Makes 4 to 6 servings.  From:  THE CUISINES OF
GERMANY by Horst Scharfenberg, Simon &  Schuster/Poseidon Press, New
York.  1989 Posted by: Karin Brewer,  Cooking Echo, 8/92  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 163
Calories From Fat: 8
Total Fat: 1g
Cholesterol: 0mg
Sodium: 9.5mg
Potassium: 564.6mg
Carbohydrates: 39g
Fiber: 9.7g
Sugar: 16.8g
Protein: 2.8g


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