In this quick and easy red fruit jelly recipe I show you how to make the popular North German dessert "Rote Grütze" with vegan vanilla sauce! Made with mixed berries, this red fruit jelly is perfect as a healthy dessert or fruity topping for waffles, semolina pudding, rice pudding & more!
*Note: Feel free to check out the recipe video + step-by-step pictures above!
Red fruit jelly
Pour 3 tablespoons of the fruit juice in a small cup. Add the cornstarch and whisk to dissolve.
Add the frozen berry blend and the rest of the fruit juice in a pot and bring to a boil. Then add the cornstarch mixture and sugar and stir to combine. Bring the mixture to a boil again and cook for about 1-2 minutes until it thickens. Then remove from heat and let cool.
Pour 3 tablespoons of the plant milk in a small cup and whisk in the cornstarch with optional turmeric.
Bring the remaining plant milk to a boil in a saucepan. Then stir in the cornstarch mixture, sugar and vanilla and bring to a boil again while stirring. Then remove from heat and let cool (if you want to prevent a skin from forming on top, cover the surface with plastic wrap).
Add the red fruit jelly into dessert glasses and pour the vanilla sauce on top. Garnish with fresh berries, pomegranate seeds, mint and desiccated coconut as desired and enjoy!
Storage: Leftover red fruit jelly and vanilla sauce will keep in the refrigerator for about 3-4 days. For longer storage, pour the red fruit jelly into clean preserving jars while it is still hot and seal tightly. If stored in a cool, dark place, the preserved red jelly will keep for at least 1 month.
More information and helpful tips are mentioned in the blog post above!