Danish · dessert
Danish Red Berry Pudding (Rødgrød Med Fløde) A traditional Danish dessert of mixed berries and rhubarb simmered with sugar, lemon juice, and warm spices into a chunky, spoonable compote, served warm or at room temperature.
total 55 min
prep 10 min
cook 45 min
servings 8 Original recipe on curlygirlkitchen.com
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Back to 8 servings 12 oz strawberries 12 oz raspberries 12 oz blackberries 12 oz cherries ), (pitted 12 oz chopped rhubarb ), (can substitute cranberries if rhubarb isn't available 1.75 cup granulated sugar 2 tbsp lemon juice 2 tbsp minute tapioca, instant 2 tsp ground cinnamon 1 tsp ground cardamom 1 tsp ground allspice 0.5 tsp ground cloves 3 cinnamon sticks 1 tbsp vanilla extract
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1 Step 1: In a large stock pot, combine the fruit. Over medium heat, bring the fruit to a simmer (which will take longer if the fruit is still frozen). Simmer for a few minutes until the fruit is soft enough to gently mash with a potato masher, leaving it with a chunky texture.2 Step 2: Combine the sugar with the tapioca, then add it to the simmering fruit, along with the lemon juice, spices, and cinnamon sticks.3 Step 3: Return the mixture to a simmer, then reduce the heat to medium low. Continue to simmer gently, uncovered, for about 30 minutes. Be sure to stir it frequently so it doesn't stick and scorch on the bottom of the pot. After 30 minutes, it should be slightly thickened into a spoonable compote (if it gets too thick for your liking, just add a little water). Stir in the vanilla and remove from the heat.4 Step 4: Let cool for several hours. Serve warm, or at room temperature.getsaucepan.com/r/b3d385f3-baa0-47b4-87e5-ba691ad0d0c8 · Original: https://curlygirlkitchen.com/danish-red-berry-pudding-rodgrod-med-flode/
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