Rote Grütze: German Red Berry Cherry Pudding
Traditional German fruit pudding combining fresh cherries, strawberries, and raspberries with cherry juice, thickened with tapioca and served warm or chilled. The fruit simmers until broken down, then the liquid gels separately before folding the fruit back together. Crowned with whipped cream, ice cream, or fresh fruit.
Ingredients
- 1 ½ cups pitted sweet cherries, whole
- 1 ½ cups strawberries, hulled and chopped or sliced
- 1 cup raspberries, whole
- ½ cup unsweetened black or tart cherry juice, 100% juiceother berry juice1:1liquid base
adjust sugar to taste
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar, plus more to taste
- 2 tablespoons instant tapioca, Minute or instantcornstarch1:1thickener
will produce slightly different texture
- whipped cream, heavy cream, or vanilla ice cream, for serving(optional)
- fresh red fruit, for garnish(optional)
- mint sprigs, for garnish(optional)
Instructions
- 1
Combine cherries, strawberries, raspberries, cherry juice, vanilla, and sugar in a medium saucepot over medium-high heat and stir.
- 2
Bring to a gentle boil, then reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until fruit is very soft and breaking down.
- 3
Remove from heat and transfer contents to a strainer or colander set over a large bowl. Drain and set fruit aside.
- 4
Return the strained liquid to the pot and add additional sugar to taste, then stir to combine.
- 5
Whisk in tapioca and let sit for 5 minutes.
- 6
Return pot to stove and bring mixture to a boil over medium-high heat while stirring constantly, then reduce to medium-low and simmer for about 5 minutes, stirring occasionally, until liquid gels.
- 7
Fold reserved fruit gently back into the pot to combine.
- 8
Transfer to a serving bowl or individual dishes and serve warm or at room temperature, or chill for at least 3 hours before serving.
- 9
Garnish with whipped cream, ice cream, fresh fruit, or mint as desired.
Tips
Stir the fruit mixture occasionally during simmering to ensure even cooking and breakdown.
Taste the strained liquid before adding additional sugar, as cherry juice and berries vary in sweetness.
Stir constantly while bringing the tapioca mixture to a boil to prevent lumping.
The pudding will continue to thicken slightly as it cools.
Good to Know
Store leftover pudding in an airtight container in the refrigerator for up to 5 days.
Cool to room temperature, cover, and refrigerate for at least 3 hours before serving.
Serve warm or at room temperature. Garnish with whipped cream, heavy cream, vanilla ice cream, fresh red fruit, or mint sprigs.
Common Mistakes
Do not skip the 5-minute rest after whisking in tapioca to avoid graininess.
Do not fold the fruit too vigorously to avoid over-breaking down the berries.
Do not skip stirring constantly when bringing the tapioca mixture to a boil to avoid lumps.
Substitutions
adjust sugar to taste