Rote Grütze (German Red Berry Pudding)

Rote Grütze is probably one of the easiest German dessert recipes. Refreshing, fruity and so versatile. You can whip up this German red berry pudding in around 15 minutes using fresh or frozen berries. It is a hit with adults and children alike.

In this post I will show you how to make Rote Grütze, we will learn about its origins and I will show you all the wonderful thing you can enjoy it with.

What is Rote Grütze? 

Rote Grütze is a North-German and Danish red berry pudding. The name is derived from its red colouring. “Rot” is the word for “Red” in German. “Grütze” is “Groats” in English and refers to the starchy ingredient in the pudding. 

Rote Grütze in English is translates as “Red Berry Pudding” or “Red Berry Jelly”. 

Traditionally only red berries were used for this dessert – typically red currants and raspberries. Nowadays strawberries and also blueberries and blackberries are added.

You can find variations of this recipe called “Blaue Grütze” (Blue Berry Pudding) made with Blackberries and Blueberries and “Gelbe Grütze” (Yellow Berry Pudding) made from peaches, gooseberries or yellow plums. 

This dish is traditionally eaten in the summer – once the first strawberries ripen the Rote Grütze season starts. Since the emergence of convenient frozen berries, this dessert is eaten all year round in Germany.

Rote Grütze History

The exact origins of this dish are unclear. North Germany and Denmark claim it as their own. In Denmark it is called “Rødgrød”. In Sweden this dish is also very popular and is called “Saftkräm”. 

It is assumed that it evolved slowly from at first a savoury wheat porridge to the sweet pudding it is today. 

How to make Rote Grütze

About this Rote Grütze Recipe (Bremer Rote Grütze)

I have lived in Bremen since 2019. This recipe is a regional variation. Bremer Rote Grütze, is made with red berries but also uses sour cherries.

From my time living in the UK I know that a jar of sour cherries/morello cherries are not always easy to get hold of in the UK or the US. I have catered for this in the recipe, and you can make this Rote Grütze Recipe with and without cherries.

Ingredients

• 500 g / 17.5 oz mixed berries. fresh or frozen (for example, raspberries, red currants, red berries, strawberries) 
• 2 tsp vanilla extract 
• 30 gr/ 1 oz cornflour/ cornstarch
• 3 tbsp sugar
• 300 ml/ 10 fl oz water 
• 1 jar (680 g / 23 oz ) sour cherry morello cherries. (optional)

Recipe Steps:

1. If you are using fresh berries, start by washing them, removing their stems and halving the strawberries. 
2. Divide the berries (fresh or frozen) into two separate portions, 300 gr/ 10.5 oz and 200 g/ 7 oz. 
3. If you are using the sour cherries, sieve the cherries and catch up the juice in a glass. 
4. In a separate bowl, add 3 tbsp of cherry juice or water to the cornflour/ starch and mix until you achieve a thick paste without any lumps. 

5. Place the portion of 300 gr/ 10.5 oz berries, sugar and vanilla extract into a saucepan. Add the water/or remaining cherry juice and bring to boil until the fruit starts to fall apart. (This should take approximately 5 minutes). 
6. Remove the red berries from the heat and puree with a blender or an immersion stick. 
7. Place the saucepan back onto the stove. Stir the cornflour/ starch mixture a final time before pouring it into the red berry mix. Bring to a boil while stirring continuously. Simmer on low heat for around 5 minutes – the mixture should have thickened by now. Add the remaining berries (and cherries) to the mixture. 
8. Leave to cool down to room temperature.  Place into the fridge for a further 2 hours before serving.

Recipe variations

• Instead of using vanilla extract and cornflour/ starch, you can use a packet of German Vanilla Pudding Powder or one portion of homemade Vanilla Pudding powder. 
• You can replace the water and cherry juice with 300 ml/ 10 fl oz of red fruit juice of your choice. 
• Instead of using vanilla flavouring, you could add a cinnamon stick or some lemon peel to the red berries when boiling.
• You can also omit the cornflour/ starch by thickening the dessert with tapioca pearls or little potato starch grains instead.

Troubleshooting

My Rote Grütze dessert is still too liquidly?

Try removing some of the juice. Then mixing in a further tbsp of cornflour/ starch to the pudding and bring back to boil. 

My Rote Grütze is too solid. 

Add a little more water or fruit juice to the berry mix until you achieve the desired consistency. 

How to serve Rote Grütze? 

You can serve this mixed berry pudding hot or cold. Traditionally you would serve it cold.

Rote Grütze has a slightly sweet and sour taste to it. It pairs well with a lot of dishes. Traditionally it is served either with vanilla sauce, vanilla ice cream or whipped cream. However, there are many other variations you can try. I have tried to give you some suggestions below.

Serve Rote Grütze...

• ...with homemade Vanilla Sauce or Custard 
• on some German Pancakes (Pfannkuchen) or some German Waffles 
• with Vanilla Ice Cream or German Vanilla Pudding 
• with Whipped Cream 
• pour it over a German Cheesecake
• serve with plain yoghurt. 
• With Milchreis (German rice pudding) 
• With Griesbrei (German semolina pudding)

Storage Instructions

How to store in the fridge

Store this pudding fruit dessert in an airtight container in the fridge. Consume within 5 days.

Can I freeze Rote Grütze? 

This red berry dessert is perfect for freezing. Defrost at room temperature. It may change consistency, so you can just bring it back to a boil before serving. 

Did you try this recipe?

I love to hear how you got on. Please rate or comment on the post below, or simply send me an email. You can also contact me via Facebook, Instagram and Pinterest.