Rote Grütze (German Red Berry Pudding)

4.65 from 14 votes

Rote Grütze (German Red Berry Pudding)

Rote Grütze is a North-German and Danish mixed red berry dessert. A traditional summer dessert made with raspberries, strawberries, blueberries, and currents.

Course Dessert

Cuisine German

Prep Time 5

Cook Time 10

Resting Time 2

Total Time 2 15

Servings people

Calories 104kcal

Author Marita

Equipment

hand blender/ immersion stick blender

Ingredients

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

To serve

1 portion homemade German Vanilla Sauce optional
Vanilla Ice cream optional
whipped cream optional

Instructions

If you are using fresh berries, start by washing them, removing their stems and halving the strawberries.
Divide the berries (fresh or frozen) into two separate portions, 300 gr/ 10.5 oz and 200 g/ 7 oz.
If you are using the sour cherries, sieve the cherries and catch up the juice in a glass.
In a separate bowl, add 3 tablespoon of cherry juice or water to the cornflour/ starch and mix until you achieve a thick paste without any lumps.
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).
Remove the red berries from the heat and puree with a blender or an immersion stick.
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.
Leave to cool down to room temperature. Place into the fridge for a further 2 hours before serving.

Nutrition