Rødgrød or Rote Grütze is a dish from Denmark and Germany.
Grød or Grütze was traditionally made of groat or grit, as revealed by the second component of the name in Danish, German or Plattdeutsch. Semolina and sago are still used in some family recipes, however potato starch is today the standard choice to achieve a creamy to pudding-like texture. The essential ingredients that justify the adjective are red summer berries, such as redcurrant, blackcurrant, raspberries, strawberries, blackberries, bilberries and stoned black cherries. The essential flavour can be achieved with redcurrant alone, sugar is used to intensify the flavour.
The preparation is basically that of a pudding: The fruits are cooked briefly with sugar. The mass should cool down for a moment so that the starch—dissolved in fruit juice or water—can be stirred into it without clumping. A second cooking process of one to two minutes is needed to start the gelatinization; remaining streaks of white starch have to clear up in this process.
Rødgrød is served hot or cold as a dessert with milk, a mixture of milk and vanilla sugar, vanilla sauce, (whipped) cream or custard to balance the refreshing taste of the fruit acids.
The Eastern European Kissel known in Poland, parts of Russia, Lithuania and Ukraine is a closely related dish.
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Rødgrød , en.wikipedia.org
Rødgrød med fløde , www.dr.dk
Berry Pudding with Cream (Rødgrød med Fløde) , www.eatingwell.com