Rødgrøt med Flote (Red Fruit Pudding)

If fresh fruit is unavailable, use canned or frozen raspberries and currants.  Don’t forget to allow enough time for the pudding to chill and set.  Serves 5 to 6, with sweetened whipped cream.

 

1 C. fresh red currants (cranberries can be substituted in a pinch)

1 C. red raspberries

1 C. sugar

1/8 tsp. salt

1 stick cinnamon

1 C. water, divided

3 T. potato flour or cornstarch

 

Combine fruit, sugar, salt, and cinnamon with 1/2 C. water and cook in a covered pan over medium-high heat for 15 to 20 minutes.  Allow mixture to cool, then strain fruit carefully to remove the seeds, reserving the juice.  Return juice to heat.  In a separate bowl, stir remaining 1/2 C. water into the potato flour or cornstarch to make a smooth paste.  Add paste to the hot juice and stir constantly until the pudding is thick.  Pour into sherbet glasses or a glass bowl and allow to chill thoroughly.