in Dessert Recipes

Cherry-raspberry porridge

updated

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Ingredients for 4 servings:

  • 375 g sour cherries, from the jar
  • 125 g raspberries, frozen
  • 300 ml cherry juice
  • 75 g sugar
  • 8 g vanilla sugar
  • 40 ml rum
  • 5 g citric acid
  • 25 g cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Drain the cherries and collect the juice (it’s plenty). Two-thirds of the juice is added to the cherries in the pot and simmered for 2-3 minutes with the sugar, vanilla sugar, and citric acid. The raspberries are then added frozen to prevent spoilage. Stir the cornstarch with the remaining cherry juice and rum until smooth, then stir in evenly. Bring to a boil briefly, and the mixture is ready.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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