To begin, wash and prepare the berries. Remove any stems, pits, or leaves. If using larger berries like strawberries, slice them into smaller pieces for even cooking. Set the berries aside in a bowl. This ensures the fruit is clean and ready for the pudding base.

In a medium saucepan, combine the red berry juice (or water) and sugar. Heat over medium heat, stirring occasionally until the sugar is fully dissolved. Taste the mixture and adjust the sweetness if necessary, keeping in mind that the berries’ natural tartness will balance the flavours.

Add the prepared berries to the saucepan and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the berries begin to soften but still hold their shape. Avoid overcooking to retain the pudding’s vibrant texture and flavour.

In a small bowl, dissolve the corn starch in 2 tablespoons of cold water, ensuring there are no lumps. Gradually pour the corn starch mixture into the saucepan, stirring constantly to avoid clumps.

Continue cooking the pudding over low heat, stirring gently but consistently, until the mixture thickens to a pudding like consistency. This should take about 2-3 minutes. Remove the saucepan from heat once the desired thickness is achieved.

Allow the Rote Grütze to cool slightly before transferring it to individual serving bowls or a large serving dish. Cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.

Prepare the vanilla sauce or custard if not pre-made. You can use store bought options or make it from scratch using milk, sugar, egg yolks, and vanilla extract. Ensure it is chilled or served slightly warm, depending on preference.

Serve the Rote Grütze chilled, topped with vanilla sauce or custard. Garnish with fresh mint leaves for a touch of colour and aroma. For an authentic touch, pair it with a cup of coffee or herbal tea. Enjoy this traditional dessert as a light, refreshing finale to any meal.