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 tbsp (16 g) cornstarch
- 1 cup (240 ml) red juice
(see Notes/Hints below)
- ⅓ cup (67 g) granulated sugar
- 1½ lb (608 g) fresh or
1. In a saucepan, mix the cornstarch with the juice. Stir in the
2. Gently stir in the berries.
3. Bring to a simmer, gently stirring to keep from scorching.
Simmer for one to three minutes, or until the fruit is softened, stirring constantly. Do not overcook.
4. Remove from heat and let cool. It will thicken slightly as
5. Serve warm or cold.
- Use one or a mixture of the following: strawberries, blueberries, raspberries,
black berries, red or black currants, cherries, or cranberries.
- When using frozen berries, thaw them first. Drain and use the liquid as part of the juice.
- The amount of sugar can be varied and will be dependent upon the sweetness of the
berries and the juice. The best juices are cherry, strawberry, or a mix of cranberry &
- Optional additions: add 1 tsp (5 ml) vanilla extract or some freshly squeezed
- Serve with cream, yogurt, custard, vanilla sauce, pudding, ice cream, or
a dollop of fresh whipped cream.
- Refrigerate any leftovers.
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09.09.2023 revision update