Rote Grütze German Mixed Berry Pudding

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.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2 1⁄4 lbs currants (assorted red fruits, in any combination) or 2 1⁄4 lbs raspberries (assorted red fruits, in any combination) or 2 1⁄4 lbs  brambleberries (assorted red fruits, in any combination) or 2 1⁄4 lbs strawberries (assorted red fruits, in any combination) or 2 1⁄4 lbs sour cherries (assorted red fruits, in any combination) or 2 1⁄4 lbs plums (assorted red fruits, in any combination)
• 1⁄2 cup sugar (or more to taste, depending on the tartness of the fruit)
• 1  quart water
• 1⁄2 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.