Rote Grütze (Red Berry Pudding)

Kimberly Killebrew

Rote Grütze, the beloved red berry pudding from Northern Germany that comes together in just minutes!

5 from 5 votes

Prep Time 10

Cook Time 5

Total Time 15

Course Dessert

Cuisine danish, German

Servings

Calories 147 kcal

1 1/4 pounds (about 4-5 cups) mixed red berries , raspberries, strawberries, red currants, sour cherries (or regular); can also add a few blueberries, blackberries, and/or black currants; if using frozen berries you may need a little extra cornstarch for thickening
1 cup red fruit juice (e.g. cherry juice)
1/3 cup granulated sugar (less if you prefer it more tart, more if you prefer it sweeter)
1 vanilla bean , cut lengthwise and the inside pulp scraped out (the pulp is what you will use)
OR 1 teaspoon quality pure vanilla extract
1 tablespoon cornstarch (or more depending on desired thickness; can start with less and add more if you prefer it thicker)
freshly squeezed lemon juice to taste , optional
1-2 tablespoons crème de cassis/cassis liqueur , optional

Put 4 tablespoons of the red fruit juice in a small bowl or cup and dissolve the cornstarch in it. Set aside.
Place the remaining juice in a saucepan along with the berries, sugar and vanilla pulp or vanilla extract. Bring this mixture to a gentle boil, stirring frequently to prevent scorching.Stir in the cornstarch mixture, stirring constantly, and simmer for another 1-2 minutes or until the fruit is softened. Be careful not to overcook the berries, you don't want berry puree. Add some fresh lemon juice to taste and crème de cassis if desired. Let the mixture cool. It will continue to thicken a little as it cools.
Serve warm or cold with our German Vanilla Sauce, heavy cream, whipped cream, or vanilla ice cream.
Store in a covered container in the fridge where it will keep for 3-4 days.

Keyword Red Berry Compote, Red Berry Pudding, Rote Gruetze, Rote Grütze

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