Rødgrød (Danish Red Berry Pudding)

Rødgrød © kvalifood.com

Rødgrød is the classic Danish berry pudding made from raspberries, redcurrants, and blackcurrants, thickened with cornstarch and topped with almonds. Served cold with milk or cream. A summer dessert.

Ingredients

Yields 4 servings

  • 750 g mixed berries (2 parts raspberries, 2 parts redcurrants, 1 part blackcurrants)
  • 5 dl water
  • 1–2 dl sugar
  • 4–5 tbsp cornstarch per l juice
  • 25–50 g blanched chopped almonds

Directions

Cook and strain the berries

Rinse the berries. Cook them in the water for 4–5 minutes. Pour into a sieve to drain and press out as much juice as possible.

Thicken the pudding

Measure the juice and sweeten to taste with sugar. Return to the pot and bring to a boil. Stir the cornstarch into a little cold water until smooth, then stir into the juice. Cook the pudding for 1 minute.

Serving

Let the pudding cool and serve cold with almonds and milk or cream.

Notes

  • Whole raspberries can be added to the strained juice to give the pudding more body.
  • The 2:2:1 ratio (raspberries:redcurrants:blackcurrants) gives the classic flavor, but the berries can be varied with the season.
  • Berry juice can be used instead of fresh berries — bring the juice to a boil and thicken directly.
  • Sprinkle sugar over the hot pudding to prevent a skin from forming.