Rote Grütze (Red Berry Pudding)

Ingredients:

• 500g fresh or frozen mixed red berries (such as strawberries, raspberries, redcurrants, and cherries)

• 100g sugar, or to taste

• 2 tablespoons lemon juice

• 2 teaspoons vanilla extract

• 2 tablespoons cornstarch

• 100ml cold water

• Whipped cream or vanilla custard, for serving

Instructions:

1. Prepare the berries:

1. In a large saucepan, combine the mixed red berries, sugar, lemon juice, and vanilla extract.

2. Cook over medium heat, stirring occasionally, until the berries have softened and released their juices, about 10–15 minutes.

2. Make the slurry:

1. In a small bowl, mix the cornstarch with cold water to make a smooth slurry.

3. Thicken the pudding:

1. Gradually add the cornstarch slurry to the berry mixture, stirring constantly, until the mixture thickens and becomes glossy, about 2–3 minutes.

2. Taste the mixture and add more sugar if needed, stirring well to combine.

4. Cool the pudding:

1. Remove the saucepan from the heat and let the pudding cool for a few minutes.

2. Pour the pudding into a serving dish or individual serving dishes.

3. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.

5. Serve:

1. Serve the Rote Grütze cold, topped with a dollop of whipped cream or a pour of vanilla custard.

Rote Grütze is a traditional German dessert made from a variety of red berries. It is a refreshing and tangy pudding that was a popular summertime treat in Volga German communities, making the most of the seasonal berry harvest.

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