Rote Grütze German Mixed Berry Pudding |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Rubies in springtime. I estimated the measurement of the cornstarch. The original recipe called for 100 grams. 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 GrÃ1/4tze either hot or cold and serve with cold milk or cream.
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