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Rote Grutze (German Red Berry Pudding)

German · Dessert · Easy

Rote Grutze (German Red Berry Pudding)

Total
2 hr 35 min
Prep
2 hr 25 min
Serves
6
Calories
220
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Tart berries simmer into a glossy, spoonable German pudding, lightly thickened with cornstarch and finished with a cool pour of cream.

The fruit stays recognizable in Rote Grutze (German Red Berry Pudding), a soft-set dessert with bright juice between the berries. A brief simmer draws out their color; cornstarch binds the liquid without turning it into a firm jelly.

Popular in northern Germany, it works well with frozen fruit when fresh berries are out of season. Keep a mix of sweet and tart berries, and stir gently near the end so the softer raspberries do not disappear completely.

SweetTangyFreshMake AheadSummerVegetarianGluten-freeNut-freeEgg-free

Method

  1. Put the raspberries, strawberries, red currants, sugar and 1/4 cup water in a saucepan. Bring to a simmer over medium heat and cook for , stirring gently, until the berries release their juices.

  2. Mix the cornstarch with the remaining 1/4 cup cold water. Stir into the bubbling fruit and simmer for until the juices turn glossy and lightly thickened.

  3. Stir in lemon juice and vanilla extract. Remove from the heat and divide among six heatproof bowls.

  4. Cool for , then refrigerate for until chilled and softly set. Pour the heavy cream over the portions just before serving.

Forkue tips

  • Replace red currants with an equal weight of tart cherries or blackberries if needed. Frozen fruit can go directly into the saucepan.

Storing and reheating

Cover and refrigerate for up to 4 days, keeping the cream separate. Serve cold; stir in a small spoonful of water if the pudding has set more firmly than you like.

Kitchen gear

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Nutrition per serving, estimated

220Calories
3gProtein
35gCarbs
8gFat

Photo: Olaf Simons, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)

Rote Grutze (German Red Berry Pudding): FAQ

Is rote grutze supposed to be firm?

No, it should be spoonable, with berries suspended in thickened juice. If it sets like a sliceable jelly, there was too much starch for the amount of fruit juice.

Can I use only frozen mixed berries?

Yes, choose an unsweetened mix and use it straight from frozen. Taste the cooked fruit before thickening because the balance of sweet and tart berries varies.

How do I store and reheat Rote Grutze (German Red Berry Pudding)?

Cover and refrigerate for up to 4 days, keeping the cream separate. Serve cold; stir in a small spoonful of water if the pudding has set more firmly than you like.

How long does Rote Grutze (German Red Berry Pudding) take?

About 2 hr 35 min in total: 2 hr 25 min prep and 10 min cooking.

What do I need to make Rote Grutze (German Red Berry Pudding)?

The key ingredients are raspberries, strawberries, red currants, cornstarch, lemon juice and vanilla extract, plus pantry basics.

Any tips for Rote Grutze (German Red Berry Pudding)?

Replace red currants with an equal weight of tart cherries or blackberries if needed. Frozen fruit can go directly into the saucepan.

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