Rote Grütze German Mixed Berry Pudding

READY IN: 25mins
Recipe by mollypaul

Rubies in springtime. A traditional German dessert posted in response to a recipe request. I estimated the measurement of the cornstarch. The original recipe called for 100 grams.

Top Review by HeatherFeather

This is so very similar to the way I make this recipe, so I am leaving just a comment with my variations. I use a mix of frozen berres which I thaw only slightly before stewing in the water. I only add enough water to cover the fruit by about 1/2-1". I have never added rum, but I do add a few spoonfuls of Chambord (raspberry cordial) if I happen to have some lying around. I always serve this warm, with a small scoop of premium vanilla ice cream in the center of the plate, which was how we always ate this in Germany. I ofen set some heavy cream on the side as well to pour over the top as desired. This is my husband's #1 favorite dessert.

Ingredients Nutrition

  • 2 14 lbs currants (assorted red fruits, in any combination) or 2 14 lbs raspberries (assorted red fruits, in any combination) or 2 14 lbs brambleberries (assorted red fruits, in any combination) or 2 14 lbs strawberries (assorted red fruits, in any combination) or 2 14 lbs sour cherries (assorted red fruits, in any combination) or 2 14 lbs plums (assorted red fruits, in any combination)
  • 12 cup sugar (or more to taste, depending on the tartness of the fruit)
  • 1 quart water
  • 12 cup cornstarch
  • 1 cup rum (optional)
  • milk or cream, to serve with the dessert


  1. Wash fruit and pick through for stems (reserve 3/4 cup).
  2. Combine the remaining fruit with water (reserving 1 cup), and sugar in a saucepan.
  3. Bring to a boil and cook fruit over medium heat until done but still holding its shape.
  4. Sweeten to taste with more sugar, if needed.
  5. Stir corn starch into reserved water until dissolved and stir into the juice.
  6. Bring to boil, cook until thickened, and remove from heat.
  7. Blend in the rum if desired.
  8. Mash reserved, uncooked fruit in blender and stir into the thickened juice.
  9. Eat Rote Grütze either hot or cold and serve with cold milk or cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a