Danish Red Berry Pudding (Rødgrød Med Fløde)

Danish red berry pudding is a traditional Danish dessert. It’s a simple fruit compote made from a variety of berries that are simmered with sugar and a little lemon juice, then served warm or chilled, usually drizzled with heavy cream. My recipe for Danish red fruit sauce also features warm spices and a touch of vanilla, which is how my Danish great-grandmother made it. We always serve the sauce at Christmas with vanilla ice cream or pound cake and whipped cream, but it’s also a nice alternative to cranberry sauce for Thanksgiving.

You might also love this cranberry raspberry sauce, classic almond shortbread cookies, and almond biscotti.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

A Traditional Nordic Recipe

Danish red berry pudding is translated from the difficult-to-pronounce Danish name of rødgrød med fløde, which means “red groats with cream”. It’s a sweet fruit dish originating from Denmark and Northern Germany, usually made in summer time with fresh berries. Early versions of this recipe featured groats (oatmeal or porridge) as the main ingredient, with fruit stirred into the oatmeal. But over time, the dish evolved into a dessert made mainly from a variety of sweetened red fruit and berries.

What is Danish Red Berry Pudding?

This is a dessert that goes by many names, including Danish red fruit sauce, red fruit soup, red berry compote, red berry pudding with cream, or red porridge with cream. Red or black currants are the traditional fruit of choice, but my Danish great-grandmother always made hers during the holidays, using frozen strawberries, blackberries, raspberries, cherries and rhubarb. She also added spices such as cinnamon, allspice, cardamom and cloves, which makes it taste like Christmas.

Traditionally, red berry pudding is thickened with corn starch or potato starch into a thicker, more gelatinous consistency, then chilled, spooned into bowls and topped with heavy cream. My family’s recipe is more like a compote, sauce or spoonable jam, just slightly thickened with tapioca.  We like to eat it either chilled or slightly warm, with vanilla bean ice cream, or served with pound cake and whipped cream.  It’s also great enjoyed at breakfast, spooned on top of oatmeal, or swirled into yogurt.  And you could even serve it with vanilla cheesecake. The addition of the cozy spices makes it a wonderful dessert for the holidays.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Frozen Fruit. If you’re making this recipe in the summer, you may prefer to use fresh fruit and berries. However, I always make this at Christmas time, so frozen fruit is much more convenient, as well as less expensive. The recipe calls for a 12-ounce bag each of strawberries, raspberries, blackberries, pitted cherries and rhubarb. However, if you can only get 1-lb bags, then you can certainly use those, too. If you’re not able to find rhubarb, you can leave it out and replace it with more of the other fruit (or even cranberries), but it does add a wonderful tart flavor. Without rhubarb or cranberries, you may want to reduce the sugar slightly.
• Granulated Sugar. Sweetens the fruit and helps to release the juices.
• Lemon Juice. Adds a bit of tartness, but it also contains natural pectin, which helps to thicken and set the compote.
• Tapioca. Thickening agent. Be sure to use minute/instant tapioca, not small or large pearl tapioca.
• Spices. I use a blend of cinnamon, cardamom, allspice, cloves and vanilla extract to add warmth and flavor.

Instructions

• In a large stock pot, combine the fruit. Over medium heat, bring the fruit to a simmer (which will take longer if the fruit is still frozen). Simmer for a few minutes until the fruit is soft enough to gently mash with a potato masher, leaving it with a chunky texture.
• Combine the sugar with the tapioca, then add it to the simmering fruit, along with the lemon juice, spices, and cinnamon sticks.

• Return the mixture to a simmer, then reduce the heat to medium low. Continue to simmer gently, uncovered, for about 30 minutes. Be sure to stir it frequently so it doesn’t stick and scorch on the bottom of the pot. After 30 minutes, it should be slightly thickened into a spoonable compote. Stir in the vanilla and remove from the heat.
• Let cool for several hours. Serve warm, or at room temperature.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store leftover red berry pudding?

Store leftover fruit sauce in the refrigerator for up to 1 week, or in the freezer for up to 3-6 months. You can also follow standard canning procedures if you want to preserve jars of the sauce to give away as Christmas gifts.

Can I make this with other types of fruit?

You can use any combination of strawberries, raspberries, blackberries, rhubarb, cranberries, cherries and currants, but I like an equal blend of different fruit for the nicest flavor.

Will this recipe work with other types of thickeners?

If you don’t have minute tapioca, you can use a starch like corn starch or potato starch. However, you don’t want to stir these into boiling liquid, as it will cause the powdery starch to clump up. While I have never used potato starch, you can add corn starch with the sugar to the frozen fruit, then bring it to a simmer. That said, I think tapioca gives this sauce the best texture.

You Might Also Like

Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!