Description

This fruity Red Berry Compote is a true classic and tastes simply delicious! I especially like to make it in the summer when the berries are fresh from the market. The combination of cherries, raspberries, currants and strawberries is simply unbeatable. The vanilla gives the compote a fine, aromatic note. It is quick to prepare and tastes good both warm and cold. Perfect as a dessert or just as a snack. If you like, you can serve it with some vanilla sauce or cream. An absolute must for all berry lovers!

Ingredients (8 ingredients)

200 g Cherries

200 g Raspberries

100 g Red currants

100 g Strawberries

0.5 piece Vanilla bean

0.5 l Cherry juice

3 tbsp Cornstarch

5 tbsp Sugar

Preparation (6 steps)

Prepare fruits

Wash the cherries, raspberries, currants and strawberries thoroughly. Pit the cherries and pluck the currants from the panicles. Cut the strawberries into small cubes. Set the prepared fruits aside.

Prepare vanilla

Halve the vanilla bean lengthwise and scrape out the pulp. Place the vanilla pulp and the scraped pod together with the cherry juice in the mixing bowl.

Boil cherry juice

Thermomix® Setting

5 min/212°F/Speed 1 100

Bring the cherry juice with the vanilla to a boil in the mixing bowl for 5 Min./100°C/speed 1.

300

Thicken cornstarch

Thermomix® Setting

2 min/212°F/Speed 2 100

Stir the cornstarch smoothly with 2 tablespoons of cherry juice. Add the stirred cornstarch to the mixing bowl and stir in for 2 Min./100°C/speed 2 until the mixture thickens.

120

Add fruits and sugar

Thermomix® Setting

1 min/194°F/Linkslauf Speed 1 90 Reverse

Add the prepared berries and sugar to the mixing bowl and stir in for 1 Min./90°C/reverse rotation speed 1.

Let cool and serve

Pour the Red Berry Compote into a bowl and let it cool. Remove the vanilla bean before serving. The Red Berry Compote can be served warm or cold.

Finished cooking? Great! 🎉

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About this recipe

Red berry compote, a classic of North German cuisine, evokes childhood memories of summer vacations at my grandma's. She always had a large garden full of berry bushes, and the red berry compote was her masterpiece. This recipe is a homage to her culinary skills, adapted for the Thermomix® to make preparation even easier. The selection of fruits is crucial for the taste. Cherries bring a deep, slightly sour note, raspberries provide fruity sweetness and a velvety texture. Currants contribute a pleasant acidity that balances the whole thing, and strawberries round off the aroma with their typical sweetness and freshness. The vanilla bean, both the pulp and the pod itself, gives the compote a subtle, aromatic depth that harmonizes wonderfully with the berries. The cherry juice serves as a base and transports the flavors, while the cornstarch provides the desired consistency. The sugar is of course important to balance the acidity of the fruit, but the amount can be adjusted depending on the sweetness of the berries and personal taste. When preparing in the Thermomix®, it is important not to cook the fruit for too long, otherwise they will become too soft and lose their shape. The reverse rotation in speed 1 is crucial here to gently stir in the berries. Make sure to stir the cornstarch really lump-free with the cold cherry juice before adding it to the mixing bowl. Otherwise, unsightly lumps will form in the compote. The cooking time of the cornstarch may vary depending on the starch, so watch the consistency closely. For a vegan version, you can replace the sugar with agave syrup or maple syrup. If you like it a little more exotic, you can add a pinch of cinnamon or cardamom. A dash of rum or cherry brandy shortly before cooling also gives the compote a special touch. Serve the red berry compote classically with vanilla sauce or whipped cream. But a scoop of vanilla ice cream or a dollop of yogurt also go perfectly with it. For a slightly lighter version, you can also simply enjoy it plain. The red berry compote can be kept in the refrigerator well sealed for about 2-3 days. It is also easy to prepare in advance, as it tastes best cold. You can even freeze it, but the consistency may change slightly after thawing. It is best to freeze it in portions to thaw only as much as you need.