Rote Grütze German Mixed Berry Pudding

Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

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

Directions

  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.
Most Helpful

5 5

I loved it. I had it for breakfast in Hamburg on a trip and wanted to make it myself at home. This recipe is excelent thank you Molly 53!

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.

5 5

This is just like the one I usually make, though I couldn't be so precise with the ingredients. I just take which ever red fruit I like as I have them available or buy a frozen assortment and then I just add the other ingredients as I go along. It has a sort of sweet and sour taste. It is very refreshing in summer, but I sometimes get a craving for it in winter, hence the frozen fruit. In my family you eat it hot with milk or cold with hot vanilla sauce. In my childhood the milk version would also be served as a main dish in summer. Real comfort food.