Danish Red Berry Pudding (Rødgrød Med Fløde)
Danish red berry pudding is a traditional Danish dessert usually served with cream. My family's version is more like a fruit sauce or compote made with warm spices and a touch of vanilla, which we serve at Christmas with vanilla ice cream or pound cake and whipped cream.
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Ingredients
- 12 oz strawberries
- 12 oz raspberries
- 12 oz blackberries
- 12 oz cherries (pitted)
- 12 oz chopped rhubarb (can substitute cranberries if rhubarb isn't available)
- 1 ¾ - 2 cups granulated sugar
- 2 tbsp lemon juice
- 2 tbsp minute (instant) tapioca
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground allspice
- ½ tsp ground cloves
- 3 cinnamon sticks
- 1 tbsp vanilla extract
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 (if it gets too thick for your liking, just add a little water). Stir in the vanilla and remove from the heat.
- Let cool for several hours. Serve warm, or at room temperature.
Notes
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 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. The addition of the cozy spices makes it a wonderful dessert for the holidays.
Store leftover fruit sauce in the refrigerator for up to 1 week, or in the freezer for up to 3-6 months.
My family's recipe is more like a compote, sauce or spoonable jam, just slightly thickened with tapioca. We like to eat it 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. The addition of the cozy spices makes it a wonderful dessert for the holidays.
Store leftover fruit sauce in the refrigerator for up to 1 week, or in the freezer for up to 3-6 months.
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