This is how you prepare a sweet dessert without a bag!

A true Eastern classic: red fruit jelly used to be available in bags. The powder is still available in supermarkets today. But: Everyone can easily prepare the dessert themselves. Photos: imago/blickwinkel, imago/Friedel

There are foods that were an indispensable part of the lunch menu in the GDR – W├╝rzfleisch, J├Ągerschnitzel or Spirelli’s sausage goulash filled and delighted. But Eastern cuisine also has its classics when it comes to desserts – for example: red fruit jelly with custard? When you think of dessert, you immediately have a sweet taste on your tongue.

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Red fruit jelly is still available today in powder form (including from “Komet”) – we’ll tell you how easy it is to make the dessert yourself. And it doesn’t mean more work, but it tastes just as delicious. By the way: There are different types of groats in the GDR – starch-thickened and semolina-based. This recipe works with starch, if you prefer to make your grits with semolina, see below for quick instructions.

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Red Fruit Jelly Recipe: It tastes great with raspberry juice

You will need: 500 milliliters of fruit juice (e.g. raspberry or cherry), 50 grams of sugar, 50 grams of cornstarch, a little salt and, if desired, almonds or fruit for decoration. For the cream: 400 milliliters of milk, 3 tablespoons of sugar, 1 vanilla bean, 2 eggs, 1 cup of cream and 1 teaspoon of cornstarch.

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Preparation: For groats, boil 400 milliliters of fruit juice with sugar and a pinch of salt. In a separate bowl, mix 100 milliliters of fruit juice with cornstarch. Mix well, preferably with a whisk – no lumps should form!

When the fruit juice boils, stir the starch-juice mixture with a whisk and let everything boil again. Then let it simmer until it thickens like a pudding. Pour into a cold mold or bowl and let cool. Then decorate with fruits.

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If you prefer your red fruit jelly with semolina, use 500 milliliters of fruit juice, 60 grams of semolina and 50 grams of sugar. Bring the sugar and juice to a boil, then pour in the semolina, mixing well with a whisk to avoid lumps. Then simmer, stirring constantly, until everything is thickened and the semolina is swollen.

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Red fruit jelly tastes twice as good with custard

For the custard, milk is boiled together with sugar and the scraped flesh of the vanilla pod. Beat the eggs briefly with a hand mixer until foamy, then add the cream and cornstarch and beat briefly into the egg mixture.

Then mix the cream and egg mixture into the boiling milk with a whisk and let everything boil until it thickens a little. Enjoy your meal!


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