There’s just something about this berry sauce recipe that feels like pure summer in a bowl. This light and refreshing Rote Grütze with a unique twist is one of my all-time favorites, made from a mix of ripe, juicy berries cooked down with cherry juice, a touch of sugar, vanilla bean, and cinnamon. What makes this recipe truly unique? It’s not just a simple berry compote. "Roode Grütt" is a staple of German food culture, traditionally served in Northern Germany and Scandinavia.
Unlike typical fruit sauces, this version incorporates a hint cinnamon and warming vanilla bean, deepening the flavors and giving it an extra layer of sophistication. And when you serve it with a scoop of vanilla bean gelato? It's the best! The fruit and cream melt together in the most delicious way. It's the perfect refreshing and satisfying treat when you want something sweet, but light. And it's loaded with antioxidants!
What is Rote Grütze?
If you’re not familiar with Rote Grütze, you might be wondering about the name. Translated literally, it means 'red grits,' but don’t let that throw you off! There’s nothing gritty about this berry compote. Instead, it’s a silky, jam-like mixture of cooked berries, thickened just enough to hold its shape. It’s a classic German food that we love eating outside on a warm summer day. It's often served with vanilla sauce or ice cream. Or one of my other favorite ways: poured over waffles or Dampfnudeln!
The combination of fresh sweet and tart berries, warm spices, and a hint of vanilla is what makes this recipe stand out among other German Rote Grütze recipes.
A versatile berry sauce recipe
One of the best things about Rote Grütze is how adaptable it is. You can switch up the fruit based on what you have on hand. And while I think fresh fruit tastes best, frozen will work great! I like to use a mix of naturally sweet berries like raspberries and tarter fruits like cherries to get the perfect balance of flavors. And if you make extra, you can freeze it or jar it for later. It’s like a little taste of summer whenever you need a pick-me-up! I also love warming it up to serve over vanilla ice cream on cooler days!
What makes this recipe unique?
- The Balance of Sweet & Tart: Unlike other German recipes, this one carefully balances the flavors of sweet berries and tart cherries for the perfect contrast.
- A Touch of Spice: The cinnamon and vanilla bean infuse the compote with a depth of flavor that makes it stand out.
- White Wine Addition: A splash of white wine (optional but highly recommended!) adds a sophisticated touch that takes this from a simple berry dessert recipe to something truly special.
- Multiple Uses: While traditionally served with vanilla sauce, Rote Grütze is great poured over German pancakes, German waffles, apple pancakes, vanilla ice cream or even stirred into yogurt or quark (try my Topfencreme recipe!) for breakfast. While it's typically served cold, you can also warm it up for cooler days! So good!
Why you’ll love this berry dessert recipe
✔ Simple & Quick – Ready in just 30 minutes!
✔ Customizable – Use your favorite fruits!
✔ Perfect for Summer – Light, refreshing, and packed with fresh flavors.
✔ Pairs with Everything – Serve over ice cream, or waffles, or enjoy on its own.
If you haven’t made Rote Grütze before, now’s your chance! It’s the ultimate German berry dessert, and I know you’re going to love it. Let me know in the comments how you like to serve it and don’t forget to tag me on Instagram when you make it! 😊 Join my newsletter for German food inspiration!
The BEST Berry Sauce Recipe (Rote Grütze)
Equipment
Ingredients
- ½ vanilla bean
- 250 grams cherries pitted
- 250 grams strawberries divided
- 250 grams blackberries divided
- 250 grams raspberries divided
- 177 ½ milliliters cherry or cranberry juice
- 187 grams granulated sugar
- 2 ½ centimeters cinnamon stick a piece of it
- 62 grams cornstarch
- 2 tablespoons cold water
Instructions
- With a sharp knife, cut the vanilla bean lengthwise in half, scrape the seeds and reserve for later.½ vanilla bean
- In a medium pot, add the juice, sugar, cinnamon stick, vanilla bean, and 4 ounces (125 ml) of water and heat to boiling over high heat. Add half of the fruit, reduce the heat to medium, and cook, stirring occasionally, until the fruit has softened, about 10 minutes.250 grams cherries, 250 grams blackberries, 250 grams raspberries, 177 ½ milliliters cherry or cranberry juice, 187 grams granulated sugar, 2 ½ centimeters cinnamon stick, 250 grams strawberries
- In a small bowl, stir together the cornstarch and cold water; add to the pot. Heat to boiling over medium-high heat and stir until the mixture has thickened. Stir in the remaining fruit and the vanilla seeds. Remove from the heat and let cool for about 5 minutes.62 grams cornstarch, 2 tablespoons cold water
- Serve warm or cold with vanilla ice cream or vanilla sauce.
Sophie Sadler
I love this Rote Grütze cold or hot, especially over waffles with vanilla ice cream! I hope you love it as much as we do!