If you have a soft spot for vibrant, summery desserts that are refreshingly simple yet deeply satisfying, then the Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe is just the ticket. This classic Danish treat combines the natural sweetness and bright colors of strawberries with a silky cornflour-thickened compote, crowned with a luscious pour of cream. It’s the kind of dessert that feels like a warm hug from a Nordic summer, perfect for savoring on lazy afternoons or after a hearty meal. Trust me, once you make this recipe, it will quickly become one of your favorite go-to berry desserts.
Ingredients You’ll Need
This Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe relies on simple and wholesome ingredients that each play a crucial role in creating the perfect balance of flavor, texture, and color. From fresh strawberries to the subtle hint of vanilla and the gentle thickness provided by cornflour, every element works in harmony.
- 500 g strawberries (hulled): Fresh, ripe strawberries are the star of the show, providing natural sweetness and vibrant red color.
- 125 g granulated sugar: Just enough to enhance the berry’s natural juice without overpowering it.
- 125 ml water: Helps the berries soften and release their juices for that perfect compote texture.
- ½ vanilla pod (seeds scraped, optional): Adds an inviting warm aroma that elevates the dish.
- 8 tsp (40 mls) cornflour: The secret to thickening the compote to a luscious consistency.
- Extra water: Needed to make the cornflour paste smooth before adding.
- Extra granulated sugar for drizzling: Prevents a skin from forming on top of the compote.
- Cream (double, single or whipped): The crowning touch for richness and a beautiful contrast to the tart berries.
How to Make Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe
Step 1: Prepare the Strawberries
The first step is all about getting your strawberries ready. If the berries are large, cut them into halves or quarters so they cook evenly and release just the right amount of juice. This ensures every bite has the perfect balance of soft fruit and luscious syrup.
Step 2: Combine Ingredients in the Pan
In a saucepan, add the strawberries, sugar, water, and the scraped seeds along with the vanilla pod if you’re using it. Stir everything together gently to mix so the sugar starts dissolving, helping the berries release their juices as they heat up.
Step 3: Simmer and Cover
Bring the mixture to a gentle simmer and cover with a lid. This steaming action softens the strawberries perfectly without evaporating too much liquid, which you want to keep for the compote’s lovely syrupy texture. Let it simmer for 5 to 8 minutes.
Step 4: Prepare Cornflour Slurry
While the berries are simmering, mix the cornflour with enough water to create a smooth, thin paste. This slurry is essential for thickening the compote without lumps, giving it that pie-filling consistency.
Step 5: Thicken the Compote
Gradually pour the cornflour paste into the simmering berry mixture, stirring constantly. Keep it on a gentle simmer for another minute, or until the mixture thickens beautifully. If it needs to be thicker, simply add a little more cornflour slurry until the ideal texture is reached.
Step 6: Bowl and Sugar Drizzle
Pour the finished Rødgrød into a serving bowl and drizzle the surface lightly with sugar. This classic step stops a skin from forming as the compote cools, maintaining that inviting, glossy appearance.
Step 7: Serve with Cream
Traditionally, this Danish dessert is enjoyed warm or cold with a generous pour of cream. Whether you choose double cream, single, or whipped, the richness complements and tempers the bright berries beautifully.
How to Serve Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe
Garnishes
Adding simple garnishes can elevate your Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe even further. Fresh mint leaves, a few whole berries, or a light dusting of powdered sugar bring added freshness and visual appeal, making it feel extra special when serving guests.
Side Dishes
This dessert pairs wonderfully with light, crisp biscuits or almond cookies. You could also serve it alongside a mild cheese plate for a Scandinavian-inspired twist that balances sweet, tart, and savory flavors.
Creative Ways to Present
Instead of a bowl, try layering the compote with yogurt or vanilla ice cream in serving glasses. This creates a stunning parfait-style presentation that’s ideal for dinner parties or a beautiful breakfast treat. For a playful twist, spoon it over pancakes or waffles for a burst of berry goodness.
Make Ahead and Storage
Storing Leftovers
Your leftovers can be stored in an airtight container in the refrigerator for up to three days. This keeps the flavors fresh, and the compote will thicken further in the cold, making it even better when served chilled.
Freezing
If you want to save this delicious Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe for longer, freezing is an option. Place it in a freezer-safe container, and it will keep well for up to two months. Defrost overnight in the refrigerator before serving.
Reheating
Reheat gently on the stove over low heat or in the microwave in short bursts, stirring frequently. Be careful not to boil it after adding the cream, as the texture may change. Warm it just enough to enjoy that comforting, fresh-from-the-pan feeling.
FAQs
Can I use frozen berries instead of fresh for this recipe?
Absolutely! Frozen berries work well, especially when fresh strawberries are out of season. Just thaw them before cooking and adjust the sugar to taste since frozen berries can be a bit less sweet.
Is vanilla really necessary in the compote?
While optional, vanilla adds a lovely warming depth that makes the flavor more rounded and aromatic. If you don’t have a vanilla pod, a splash of vanilla extract will do the trick.
Can I use a different thickener instead of cornflour?
Cornflour is preferred for its clear, glossy finish and neutral taste, but you can substitute arrowroot or potato starch if needed. Just remember to mix it with cold water before adding to prevent lumps.
How long can I keep the compote at room temperature?
It’s best to serve Rødgrød med Fløde within a couple of hours if left at room temperature to avoid spoilage, especially when cream is added. Keep it chilled before serving to be safe.
What type of cream is traditional for serving?
Traditional Danish Rødgrød med Fløde is usually served with double cream, which is rich and velvety. However, single cream or lightly whipped cream can be used for a lighter touch.
Final Thoughts
This Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe is a heartfelt homage to simple, delicious traditions. Its balance of tart, sweet, and creamy flavors is like a little taste of Denmark in your kitchen, easy enough for a midweek treat but elegant enough for company. I encourage you to dive in and try it out—you might just discover your new favorite way to enjoy berries all year round.
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Rødgrød med Fløde (Danish Red Berry Compote with Cream) Recipe
- Total Time: 14 minutes
- Yield: 4 servings
Description
Rødgrød med Fløde is a traditional Danish red berry compote made with fresh strawberries, sugar, and vanilla, thickened with cornflour and served with cream. This simple yet delicious dessert offers a perfect balance of sweet and tangy flavors, making it an iconic treat in Danish cuisine.
Ingredients
Main Ingredients
- 500 g strawberries, hulled and halved or quartered
- 125 g granulated sugar
- 125 ml water
- ½ vanilla pod, seeds scraped (optional)
Thickening Mixture
- 8 tsp (40 ml) cornflour
- Extra water (to make cornflour paste)
To Serve
- Extra granulated sugar for drizzling
- Cream (double, single or whipped)
Instructions
- Prepare Strawberries: Cut the strawberries into halves or quarters if they are very large to ensure even cooking and consistency.
- Combine Ingredients: Place the cut strawberries, sugar, water, vanilla pod and the scraped seeds into a pan. Stir well to mix all ingredients evenly.
- Simmer: Bring the mixture to a gentle simmer and cover the pan with a lid to allow the berries to cook evenly.
- Cook the Strawberries: Let the berries simmer for 5 to 8 minutes until they soften and release their juice.
- Prepare Cornflour Paste: Mix the cornflour with enough extra water to make a thin, watery paste that will be used to thicken the compote.
- Thicken the Compote: Gradually add the cornflour paste into the pan while stirring constantly. Continue to simmer for about another minute until the mixture thickens to the consistency of a pie filling. If the compote doesn’t thicken enough, add a little more cornflour and water mixture.
- Finish and Serve: Pour the thickened Rødgrød into a serving bowl and drizzle a little granulated sugar on top to prevent a skin from forming. It can be served warm or cold, accompanied by cream or milk according to preference.
Notes
- You can use different berries or a mix of berries instead of just strawberries for variation.
- Adjust the amount of sugar depending on the sweetness of the berries.
- Vanilla is optional but adds a lovely aromatic flavor.
- Ensure to stir constantly when adding cornflour to avoid lumps.
- Traditionally served with cream, but milk or whipped cream are also great alternatives.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Danish
