When I tasted this it reminded me of Oregon, and all the wonderful berries we picked for jams, cakes and just to eat. When I was a kid picking berries, more ended up inside of me than in the bucket. When I took my kids to the farm, I was glad to see that they had the same strategy of picking berries that I did when I was a kid. I usually ended up buying some of the already picked berries to take home with us too.
Rote Grutze (Gruetze) Red Berry Pudding
1 kg mixed red berries and fruits cherries, blueberries, raspberries, blackberries, strawberries
1 liter of mixed berry or fruit juice set aside 200 ml juice to mix with the cornstarch
1 lemon the juice of
60-70 gm sugar depends on the sweetness of the fruit
3 Tbsp. heaped, cornstarch approx 50-60 gm
If using a combination of fresh fruits and frozen berries:
Cook the fresh berries i.e.: blueberries and cherries with some of the berry juice. Just cover the berries with the juice. Add juice of the lemon and some of the sugar. Cook the berries and cherries until tender. Remove from the juice and set aside. Mix the Cornstarch and the 200ml juice that was set aside together and add to the juice in the pan, cook until it thickens. Add the cooked berries and the frozen and stir until all is thickened. Taste for sweetness if more sugar is needed add and cook a minute more to dissolve the sugar.
The Red Berry Pudding can be served warm or cold with cream or vanilla sauce poured over the top.
If only using frozen berries and fruits:
Cook the mixed berry juice with the lemon juice, sugar, and cornstarch until the liquid thickens. Then add the frozen berries and combine with the thickened juice to form the pudding.
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