Rote Grütze
1000 grams red fruits (currents, raspberries, brambleberries, strawberries, sour cherries, plums)
80 – 125 grams sugar
100 grams corn starch
1/3 quart rum (optional)
milk or cream

Wash fruit (set a handful aside). Combine the rest with 1 quart of water and 80 grams of sugar in a saucepan. Bring to a boil and cook over medium heat until done. (Fruit should not dissolve). Sweeten to taste with sugar. Mix corn starch with two tablespoons water and stir into the juice until thickened. Bring to boil and remove from heat. Blend in the rum if desired. Mash remaining fruit in blender and add to the thickened juice. Eat Rote Gruetze either hot or cold and serve with cold milk or cream.