Rote Grütze

• Red Berry Pudding:
• 8 cups of red berries (raspberries, cherries, blackberries, red currants, etc) drained if canned or frozen)
• 1 cup red wine
• 1/2 cup sugar
• 1 cinnamon stick
• 1/4 cup cornstarch
• 2 Tablespoons of water (or lemon if more tartness is desired)
• Vanilla Sauce:
• 2 cups whole milk or half and half
• 4 large egg yolks
• 1/2 cup sugar
• 1/8 teaspoon. salt
• 1 teaspoon. vanilla extract

1. 1. In a large saucepan, combine berries, wine, cinnamon stick, and sugar. Cook over low heat until berries are very soft, about 20 minutes. A texture to the pudding is desirable, so don't overcook lest all the berries liquefy.
2. 2. In a small bowl, whisk cornstarch and water until dissolved. Add starch mixture to the berries and stir well to avoid lumps. Simmer for another 3 to 4 minutes. Remove cinnamon stick, and pour the berry mixture into a bowl or container. Let cool to room temperature, about 30 minutes, then cover and thicken in refrigerator for at least 2 hours, up to overnight.
3. Vanilla Sauce:
4. 1. Bring milk to a simmer in a saucepan over medium heat. Set aside.
5. 2. Whisk egg yolks, sugar and salt together in a medium bowl until the mixture is thick and well-blended.
6. 3. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to pan.
7. 4. Cook over low heat, stirring constantly with a wooden spoon, for 15 - 20 minutes, or until sauce is thick enough to coat the back of a spoon. Do not allow sauce to boil.
8. 5. Immediately pour into a glass bowl and stir in the vanilla.
9. 6. Cover the top of the sauce with plastic wrap to prevent a skin. Refrigerate until needed.

red, red berries, red wine, sugar, cinnamon, cornstarch, water, vanilla sauce, milk, egg yolks, sugar, salt, vanilla

Taken from www.epicurious.com/recipes/member/views/rote-grutze-50148938 (may not work)