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Rote Grütze Sylter Art (Fruit Jelly)

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  • Author: Bake to the roots
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20


  • 250g strawberries
  • 250g cherries, pittet
  • 250g black currant
  • 200g raspberries
  • 300ml red wine
  • 1 stick of cinnamon
  • 60g tapioca pearls
  • 150g sugar


  1. Wash the berries, remove all blossom roots and stalks. Let drain. Pit the cherries and cut the strawberries in half (quarter bigger ones). Set all aside.
  2. In a saucepan heat up the wine together with the cinnamon and tapioca pearls and bring to a boil. Reduce heat and let simmer until the pearls have dissolved.
  3. Remove the cinnamon, add the sugar and turn the heat up again. Stir until the sugar has dissolved. Add the fruits and let cook for about 2 minutes. Remove from the heat and let cool down completely. The fruit jelly tastes the best, when stored in the fridge over night.


  • Enjoy cooking!


  • Serving Size: 4