The recipe I made this week was a recommendation from my friend Kiersten. It’s called rodgrod med flode, which translates from Danish into “red pudding with cream.” It’s made by boiling frozen berries with sugar and cooling the mixture with cold water and cornstarch. Despite needing to be babysat to prevent burning, it’s a fairly easy dish to prepare. It tastes delicious by itself, but it’s even better prepared with the light cream. I’d like to thank both Kiersten and her grandmother, who gathered and sent this recipe to me.

Kiersten’s Rodgrod med Flode

Serves: 6


2 ten ounce packages of frozen raspberries & strawberries

2 tablespoons sugar

2 tablespoons cornstarch

½ cup light cream

Cook berries in a stainless steel saucepan and stir in the sugar. Bring to a boil, stirring constantly. Stir the cold water and the cornstarch into a paste, then stir it into the berries. Let the mixture come to a simmer to thicken, stirring constantly. Remove the pan from the heat, then pour the mixture into a large serving bowl and chill for at least 2 hours. Serve with light cream.