German Berry Pudding or Rote Grütze is a a delicious berry combination topped with a vanilla cream. A little Chambord and red wine are added to compliment the fruit. An elegant but easy dessert using fresh or frozen berries.
Natalie has become quite the German scholar, which I love since I was born there when my dad was in the military. Over her Spring break, she had to do a video on a region and she decided we should make a regional specialty. She found recipes for Rote Grütze which apparently is a typical fruit dessert from northern Germany. I’ve never had this , so I don’t know how close it is to the real deal, but it’s pretty yummy. The recipes we found used all types of berries. Since we don’t have anything fresh right now, I used frozen cherries, raspberries, blackberries and strawberries. They all called for some type of fruit liquor and red wine. I used Chambord as I thought raspberry would be the best flavor with the fruit combination, and I was right.
The wine and liquor did not overpower the fruit and were a nice addition. This was a light and delicious dessert, not too sweet and perfect with a vanilla cream sauce. This is one of those desserts that you can change up depending on what fruit or liquor you like I’m curious whether any one has actually had this type of dessert in Germany. Natalie got an A on her video project and we found a wonderful new dessert to make throughout the year. Best of all we had a blast making it, with her narrating each step in German while I took video.
German Berry Pudding Recipe
Ingredients
Pudding
- 3 tablespoons sugar
- ¾ cup Cherry/Grape juice
- 3 tablespoons Chambord
- ⅓ cup red wine
- 3 tablespoons cornstarch
- 1 lb mixed berries fresh/frozen
Sauce
- 1 teaspoon vanilla
- ½ cup milk
- ⅓ cup heavy cream
- 2 tablespoons sugar
- 2 egg yolks
Instructions
PUDDING
- Combine sugar, juice, Chambord and wine in a small sauce pan and bring to a boil over medium heat, cooking until the sugar dissolves.
- Mix cornstarch with 3 tablespoons of water and add slowly to the hot liquids and stir constantly. Bring back to a boil and stir until it begins to thicken. Stir in the fruit and cook for 3-5 minutes until heated through. Pour into bowl and refrigerate.
- SAUCE
- Slowly warm the milk, cream, sugar and vanilla in a small saucepan over medium heat until the sugar has dissolved and the milk is almost boiling. Remove from heat and stir in the egg yolks. Cook over low heat until thickened, do not boil. Allow to cool to room temperature and pour over the fruit pudding.
Nutrition
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Good morning from Berlin 🙂
I was surprised to find a ‘Rote Grütze’ recipe here – and it sounds very close to the original. It is really tasty hot with vanilla ice cream and/or wafers or with a simple cake… i also like to use it as a filling for a Torte… or simply mixed into natural yogurt, topped with some granola or caramelised nuts!
Thanks for your blog – I feel really inspired to get to the kitchen!
Sibylla,
I’m thrilled to hear that my version is close to the original, it was what we were hoping for. I read your comment to Natalie who was so excited that someone from Germany commented on the post. It’s been a while since I’ve made this and can’t wait to try it with yogurt for breakfast, YUM.