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Beautiful and refreshing red berry pudding (Rote Grütze), a dessert recipe from Northern Germany
Good morning! What a beautiful summer day is in Philly this morning! Such a pity the school is not over..yet 🙁
First stop for today is in Europe, in Germany! We all know that one of the main element of German cuisine is meat. Pork is the commonly used meat, as roasted meat called “braten” or fried chicken breast called schnitzel and of course…sausages.. Did you know there are more than 1,000 different varieties of sausage throughout Germany? Potatoes are another major staple of the German cuisine. They are most often boiled (Salzkartoffeln), mashed (Kartoffelpüree) or pan-roasted (Bratkartoffeln).
Today, I will share with you a refreshing summery dessert recipe – Red berry pudding (rote grütze).
This dessert is a specialty from Northern Germany, just in time to take advantage of all the beautiful cherries and berries you can find in season now. You can use blackberries, strawberries, raspberries…really, any berries you want. It is so easy to make and goes perfectly with vanilla custard to serve.
- 4 cups of red berries raspberries, cherries, blackberries, red currants, etc drained if canned or frozen
- 4 cups red fruit juice cherry, raspberry, or currant juice
- 1/2 cup red wine
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1 cups whole milk or half and half
- 2 large egg yolks
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
Rinse the fruit and place on paper towels to soak up excess water.
Place the berries and cherries, juice, sugar and in a medium-sized saucepan. Bring to the boil, lower heat and simmer for 3 minutes.
Whisk the cornflour and red wine together and add to the berries and cherries. Cook for 1 minute, stirring constantly. The consistency should be more like a thick sauce than a jam.
Set aside to cool, cover and chill in the fridge for 3-4 hours.
Serve with vanilla custard.
This recipe was adapted from here