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Paleo Rote Grütze (German Red Berry Gelatin)

Posted on May 14, 2014 | 0 comments

Paleo Rote Grütze (German Red Berry Gelatin)

Paleo Rote Grütze (German Red Berry Gelatin)


Delicious and light tasting, fruity Paleo Rote Grütze (gelatin dessert), is eaten routinely in Scandinavia and northern Germany. The original recipe contains red currants and raspberries, but modern cooks have used a multitude of other fruits with equally delicious effect. Feel free to use the base of the recipe and substitute whatever fruits are freshest and in season. Additionally, for year round enjoyment, use any of your favorite frozen fruits.


Paleo Rote Grütze is customarily served topped with a thick vanilla sauce, so I have included a paleo version of that too. My German husband has now become so accustomed to the thick, lip smacking goodness of this full fat coconut milk vanilla sauce, that he now says he can’t imagine it ever being served any other way. High praise coming from the European who introduced me to my first taste of Rote Grütze on a date at a German restaurant.


This paleo dessert is universally loved by adults and children alike. Deceptively simple ingredients actually pack quite a nutritional punch, with the gelatin itself being an excellent source of easily digestible protein, and the fruit, full of Vitamin C, antioxidants, and dietary fiber.


 Paleo Rote Grütze

paleo rote grütze

  • Prep time:  15 minutes
  • Cook time:  15 minutes plus 3-4  hours to set and chill
  • Servings:  6


  • 1 cup boiling water
  • 2 TBS. plain, unflavored, unsweetened gelatin
  • 1 bag (10-12oz.) organic frozen sweet cherries, or 1 1/2  cups pitted fresh sweet cherries
  • 1 bag (10-12oz.) organic frozen red raspberries, or 1 1/2 cups fresh raspberries
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 cup organic red grape juice, or 2 TBS frozen concentrate plus 1/2 cup water
  • 1/2 cup maple syrup, or 1/3 cup birch xylitol, or ¼ tsp. (20 drops) SweetLeaf Sweet Drops liquid stevia or any combo (I use 1/4 cup maple syrup, 1/4 cup xylitol plus 10 drops of stevia)
  • 3 TBS. dark rum, **  or 3 tsp. pure rum extract (without corn syrup or chemicals)


(Payton’s Paleo 30 Day Challenge friendly if made without rum and using liquid stevia for sweetener.)

1) In a glass bowl, dissolve the gelatin in boiling water, stirring for a few minutes until completely dissolved. Set aside.

2) In a sauce pan, add all the other ingredients, except for half of the raspberries. (I like the taste of smaller pieces of cherries, so I cut the cherries in half before cooking them.)

3) Bring the pan to a boil, then stir in the gelatin water.

4) Turn heat down, simmer for 8 minutes.

5) Add the remaining raspberries and simmer for another minute. (The texture of raspberries is so fragile that they will completely come apart if cooked too long. It’s nice to have some still whole.)

6) Pour into individual compotes or any shallow dish, such as a quiche dish, pie plate, or 8 x 8 baking dish. Chill in fridge until firm.  Serve with or without my Paleo Vanilla Sauce.


**Alcohol is not paleo, but pure rum extract is also hard to find, so I make an exception for this recipe and use dark Bacardi rum. All the original Scandinavian and European recipes use some kind of rum or cherry liqueur, but you can omit this ingredient and the Paleo Rote Grütze will still be tasty.


Paleo Rote Grütze  with Paleo Vanilla Sauce tastes fantastic alone, or atop my Paleo Sweet Potato Waffles or Paleo Pancakes. It is extremely versatile and pairs well with scones, ice cream and sponge cakes. I’ve also found it delectable used as a filling in trifles.


Put a little European flavor in your cooking with this easy Paleo Rote Grütze. Enjoy!



Paleo Rote Grütze

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