Summer Red Berry Pudding - Rote Grueze
From hollyeats 14 years ago
- 20 minutes to make
- Serves 8
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 shopping list
- 2 cups strawberries shopping list
- 1 generous cup each: pitted dark cherries, red currants, blackberries and blueberries shopping list
- 2 cups (or to taste) sugar shopping list
- 1/2 to 2/3 cup minute tapioca shopping list
- 1 TBS Grand Marnier (optional) shopping list
How to make it
- 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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