Quick cherry porridge for hot summer days
Quick cherry porridge for 6 servings
1 glass of sour cherries (filling approx. 680 g, drained weight 350 g), or fresh cherries without stone
2 p. Vanilla sugar
2 go EL sugar
120 g of gries
water
Pour cherries headfirst through a sieve into a saucepan until nothing drips. Set the cherries aside. Boil the juice with the sugars, add water until about 900 ml are in the pot. When the water is pouring in the gries, constantly stir with the whisk. If the gritty binds (i.e., if patterns remain on the surface while stirring), remove from the heat. Continue to stir and gradually the cherries back into the pot.
Allow to cool and serve with vanilla sauce or whipped cream.
Instead of gries you can take sago, which is not quite as strong at the same amount. However, it only gets glassy after 30 minutes.
