Recipe: Rote Grütze

A currant pudding, the recipe for which I found in this month’s issue of Martha Stewart Living. How fortuitous, considering we just harvested exactly six cups of currants! 

As you can probably tell from the name, it’s a German dish. It’s popular in the north of Germany, and can be made with other red berries, such as strawberries and cherries. This version, which is quite tart (in a good way), uses only currants.

First things first. Place your child on the floor to play among some dirty linens.

Then get out your ingredients. Currants, sugar, cornstarch, water and wine.

Get out a sieve and a bowl, too.

Bring half the currants and the sugar to a boil.

Stir the cornstarch together with the water.

Puree the berries and the sugar.

Giggle with your child.

Strain the puree through the sieve.


Put the puree back in the pot and bring to another boil. Add the rest of the currants. Whisk in the cornstarch.

Skim if you need to. Pour into cups and let it set in the refrigerator.

Serve with whipped cream with a little powdered sugar added.

Rote Grutze

If you decide to use other berries, substitute them in place of the second round of currants.

2 pounds fresh red currants, stemmed (about 6 cups)
1 1/4 cups sugar
1/4 cup rosé wine
1/4 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons cornstarch
1/4 cup water
Lightly sweetened whipped cream for serving

Bring 3 cups currants, the sugar,  wine and salt to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until berries are soft, about 1 minute. Puree in a blender. Pour through a fine sieve into a bowl. You should have about 1 3/4 cups.

Return strained puree to pan, bring to a boil. Add remaining currants, return to a boil and skim if necessary. Mix cornstarch with water until the cornstarch dissolves, then whisk into currants. Cook over high heat, stirring occasionally, until boiling in the center and mixture looks clear, about 5 minutes. Let cool 5 minutes.

Divide mixture among 6 small glasses. Chill until set, at least 1 1/2 hours and up to 8. Dollop whipped cream on top and serve with fresh currants.

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