In a medium-sized saucepan, combine 4 tablespoons of sugar, 3/4 cup of purple grape juice, 3 tablespoons of Kirschwasser, and 1/3 cup of red wine. Mix well.

• a. Stir the ingredients until the sugar is dissolved.
• b. Ensure all the liquids are well combined.

Place the saucepan on the stovetop over medium heat and bring the mixture to a gentle simmer.

• a. Adjust the heat to medium-low if necessary to maintain a gentle simmer.
• b. Stir occasionally to prevent the mixture from sticking to the bottom.

In a separate bowl, whisk together 5 tablespoons of cornstarch with a small amount of water to make a slurry.

• a. Add the water gradually to the cornstarch, whisking continuously to avoid lumps.
• b. The slurry should have a smooth consistency without any visible lumps.

Slowly pour the cornstarch slurry into the simmering fruit mixture while stirring constantly.

• a. Ensure the slurry is added in a steady stream while stirring continuously.
• b. The mixture will start to thicken as the cornstarch cooks.

Add 1 pound of mixed berries to the saucepan.

• a. If using frozen berries, thaw them before adding to the mixture.
• b. Gently fold the berries into the thickened fruit mixture.

Continue to simmer the mixture for an additional 5 minutes, stirring occasionally.

• a. Allow the flavors to meld together.
• b. The berries should soften slightly while maintaining their shape.

Remove the saucepan from the heat and let the German Rote Grütze cool to room temperature.

• a. Allow the dessert to cool naturally without any cooling aids.
• b. The mixture will thicken further as it cools.

Once cooled, transfer the German Rote Grütze to serving bowls or glasses.

• a. Use individual serving bowls or glasses to present the dessert.
• b. Ensure each serving has a generous amount of fruit and sauce.

Chill the dessert in the refrigerator for at least 2 hours before serving.

• a. The German Rote Grütze will set and develop more flavor as it chills.
• b. Cover the bowls or glasses with plastic wrap or lids to avoid any flavors transferring.

Before serving, prepare the vanilla sauce.

• a. Split the vanilla bean lengthwise and scrape out the seeds.
• b. If using vanilla extract, skip to the next step.

In a small saucepan, combine 1/2 cup of milk, 1/3 cup of whipping cream, 2 tablespoons of sugar, and the vanilla seeds or extract.

• a. Whisk the ingredients together until the sugar is dissolved.
• b. The vanilla seeds will infuse the sauce with a rich aroma and flavor.

Place the saucepan on the stovetop over low heat and heat the mixture gently until it starts to steam.

• a. Avoid boiling the sauce to prevent curdling.
• b. Stir occasionally to distribute the heat evenly.

In a separate bowl, whisk together 2 large egg yolks.

• a. Whisk until the yolks are well beaten and smooth.
• b. The yolks will help thicken the sauce.

Slowly pour the warm milk and cream mixture into the bowl with the beaten egg yolks while whisking constantly.

• a. Add the milk mixture gradually to temper the eggs and avoid curdling.
• b. Whisk vigorously to incorporate the ingredients fully.

Return the mixture to the saucepan and heat