Summer Red Berry Pudding - Rote Grueze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My mother made this every summer I was growing up. It's a traditional German recipe made easier by using tapioca. So good with heavy cream or as a topping for all sorts of other desserts. Ingredients:
2 cups raspberries |
2 cups strawberries |
1 generous cup each: pitted dark cherries, red currants, blackberries and blueberries |
2 cups (or to taste) sugar |
1/2 to 2/3 cup minute tapioca |
1 tbs grand marnier (optional) |
Directions:
1. Wash berries. Drain well.
2. Slice strawberries,
3. Carefully remove red currants from stems.
4. Pit cherries.
5. Place all berries in a large non-aluminum pan along with the sugar and tapioca.
6. Add no liquid!
7. Stir well and let sit about 5 minutes.
8. Heat berries over medium-high heat, stirring, until mixture comes to a boil.
9. Boil no longer than 5 minutes, or until cherries are softened and some of the other berries have burst.
10. Mixture should coat a spoon and be a wonderful dark red.
11. Remove from heat and stir in Grand Marnier if using.
12. Let cool about 15 minutes in the pan, then scoop into a wide bowl and chill overnight.
13. The pudding will be soft-set, not hard like Jello.
14. Serve in a bowl with heavy cream, or use as a refreshing topping for pound or sponge cake, ice cream, custard, etc.
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