Rødgrød med Fløde (Danish Red Berry Pudding with Cream)

  • Serves

    makes 3 cups


Berries are transformed into a thick, silky pudding in this simple Danish dish, which can be served warm or cold. It first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Rødgrød med Fløde.


  • 1 12 lb. mixed red berries, such as strawberries, raspberries, and red currants
  • 1 cup sugar
  • 14 cup cornstarch
  • Whipped cream, for serving


Step 1

Simmer berries, sugar, and 3 cups water in a 4-qt. saucepan over medium heat. Cook until berries begin to break down, about 25 minutes. Strain syrup through a cheesecloth-lined sieve; discard berries or save for another use. Return syrup to pan; bring to a boil. Whisk cornstarch and ½ cup water in a bowl until combined, and whisk into syrup; cook, whisking constantly, until a thick pudding forms, 8–10 minutes. Transfer pudding to a bowl and cover with plastic wrap, pressing it directly on the surface of the pudding; chill 1 hour. Divide into serving dishes; garnish with whipped cream.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.