MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: RASPBERRY CURRANT COULIS (RODEGRUETT)
  Categories: Desserts
       Yield: 4 Servings
 
    2.50 c  Red currants, stems removed,
            -washed
    1.25 c  Raspberries, washed
    3.00 c  Water
    1.00 c  To 1 1/2 c sugar (depending
            -on tartness of the berries)
    0.50    Vanilla bean
    5.00 tb To 6 tb cornstarch,
            -dissolved in 3/4 cup cold
            -water
 
   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
 
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