This fruit pudding recipe, the original Rote Gruetze, is one of Schleswig-Holstein's traditional desserts.
It could also be described as Germany's national dessert! Traditionally made with half red currant juice and half raspberry juice, there are many variations possible.
Ripe berries, such as strawberries, red or black currants, raspberries, cherries, cranberries, and even rhubarb are used.
This stewed fruit pudding is made with fresh or frozen fruit and is delicious served with milk, cream, or custard poured over the fruit.
Rote Gruetze
Ingredients:
2 lbs. ripe fruit as listed above, using at least 2 types
3 cups water
1/4 cup cornstarch
sugar as needed
Instructions:
Wash and prepare fruit. If using cherries, remove pits. If using rhubarb, cut into large dice.
In a large pot, combine fruit and water. Cook over low heat until fruit is tender.
Line a sieve with cheesecloth and place over large bowl. Pour cooked fruit into sieve. Do not crush fruit. Put fruit into large serving dish.
Add water to juice to make 1 quart (1 litre) and bring to boil over medium heat.
Mix cornstarch with a bit of cold water. Add to hot juice, stirring constantly.
Sweeten with sugar if needed. Pour thickened juice over fruit.
Sprinkle lightly with sugar to prevent a skin from forming on surface.
