Mutti's Rote Grütze ~ Fruit Pudding Recipe
This fruit pudding recipe, the original Rote Grütze, is one of Schleswig-Holstein's traditional desserts. It could also be described as Germany's national dessert!
Traditionally made with just fresh red currants or a combination of red currants and raspberries, there are many variations possible.
Makes 4 servings
- 2 pounds ripe fruit, using at least 2 types (see hints below)
- 3 cups water
- ¼ cup cornstarch
- granulated sugar as needed
- 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.
- Serve over pudding, iced cream, etc.
- Use ripe berries, such as strawberries, red or black currants, raspberries, cherries, cranberries.
- Refrigerate any leftovers. To use, heat gently to thin the sauce.
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