Recipe

Summer Red Berry Pudding - Rote Grueze Recipe

	Hollyeats / All my dishes 4 months ago 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. Prep:20m Cook:20m Servings:8	Hollyeats
	berries cream easy cool

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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

Wash berries. Drain well.

Slice strawberries,

Carefully remove red currants from stems.

Pit cherries.

Place all berries in a large non-aluminum pan along with the sugar and tapioca.

Add no liquid!

Stir well and let sit about 5 minutes.

Heat berries over medium-high heat, stirring, until mixture comes to a boil.

Boil no longer than 5 minutes, or until cherries are softened and some of the other berries have burst.

Mixture should coat a spoon and be a wonderful dark red.

Remove from heat and stir in Grand Marnier if using.

Let cool about 15 minutes in the pan, then scoop into a wide bowl and chill overnight.

The pudding will be soft-set, not hard like Jello.

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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Comments

huxter 4 months ago said:
Sound delicious and I can imagine the colour ! Don't you love tapioca ,it reminds me of my grandma .She always used it with summer cherries --more tapioca than cherries to feed a huge group of grandkids staying on the farm for holidays .

quaziefly 4 months ago said:
Oh my, this sounds so wonderful. My mouth is watering just reading it. Can not wait to give it a go. Thank you so much for sharing.

J and M

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