Danish
⭐ Highly Rated
35 minmedium
DanishDessert
Recipe Story
origins & traditionsRødgrød med Fløde is one of Denmark's most beloved traditional desserts, celebrated for its beautiful ruby-red color and perfect balance of sweet and tart flavors. This iconic dish combines red currants, raspberries, and strawberries cooked down into a luscious, slightly thickened compote that's traditionally served warm or at room temperature with a generous pour of cold heavy cream. The dessert is famous not only for its delicious taste but also for its tongue-twisting name, which is notoriously difficult for non-Danish speakers to pronounce. Dating back centuries, this dessert was originally a way to preserve summer berries and remains a staple at Danish summer gatherings and celebrations. The contrast between the warm, tangy fruit and the cold, rich cream creates a delightful sensory experience that captures the essence of Danish cuisine.
Instructions
step by step0/10 done
Rinse all berries thoroughly under cold water and drain well. Hull the strawberries and cut them into quarters.
In a large saucepan, combine the strawberries, raspberries, blueberries, and cranberries with water. Add the sugar and stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely.
Reduce heat to medium-low and let the berries simmer for 12-15 minutes, stirring occasionally, until the berries have broken down and released their juices.
While the berries are cooking, mix the flour with 3 tablespoons of cold water in a small bowl to create a smooth slurry without lumps.
Once the berries are soft and jammy, slowly pour the flour slurry into the hot berry mixture while stirring constantly to prevent lumps from forming.
Continue cooking for another 3-4 minutes, stirring continuously, until the mixture thickens to a pudding-like consistency that coats the back of a spoon.
Remove from heat and stir in the vanilla extract and lemon juice. Taste and adjust sweetness if needed.
Pour the hot rødgrød into individual serving bowls or a large serving dish. Let it cool slightly for 10 minutes.
Serve warm or at room temperature with cold heavy cream poured over the top or served on the side.
Rødgrød med Fløde
4.7 (51)
A classic Danish summer dessert featuring a warm, thickened berry compote served with cold heavy cream. This traditional red berry pudding showcases Denmark's love for simple yet elegant desserts.
easy
40 min
6 servings
Ingredients
0 of 9 checked
Berries
- 2 cups strawberry, hulled and quartered
- 1 1/2 cups raspberry, fresh or frozen
- 1 cups blueberry, fresh or frozen
- 1/2 cups cranberry, fresh or frozen
Thickening
- 1/4 cups flour, all-purpose
Sweetener
- 4 tablespoons honey
Flavoring
- 1 teaspoons vanilla-extract
- 1/2 pieces lemon, juiced
Serving
- 1 1/2 cups heavy-cream, cold
Chef Tips
expert advice•For the most authentic flavor, try to find fresh red currants when in season, though the combination of berries listed works beautifully.
•The consistency should be thick enough to coat a spoon but still pourable - if it becomes too thick, stir in a tablespoon or two of water.
•Some Danish families prefer their rødgrød with a slight tartness, so adjust the sugar to your taste.
•For a smoother texture, you can strain out the seeds after cooking, though many prefer the rustic texture with seeds intact.
•This dessert is traditionally served in shallow bowls to maximize the surface area for cream.
•The cream should never be mixed in before serving - the visual contrast of red fruit and white cream is part of the traditional presentation.
•Leftover rødgrød can be used as a topping for yogurt, oatmeal, or Danish pancakes.
