Rødgrød med Fløde
Danish Red Fruit Pudding with Cream

1 pounds of fresh raspberries or strawberries
6 tablespoons sugar
2 tablespoons arrowroot powder
light cream

Clean and wash then, drain and spread them out on paper towels, and pat them dry.  After cutting the large berries into quarters, purée in blend or food processor. Rub the puree through a fine sieve that is set over a large mixing bowl.  Place the berry purée (which should measure about 2-1/3 cups) in a 1 to 1-1/2 quart enameled or stainless steel saucepan and stir in the sugar.

Bring to a boil, stirring constantly.  Mix the 2 tablespoons of arrowroot and the cold water to a smooth paste, and stir it into the pan.  Let the mixture come to a simmer to thicken the jelly (do not let it boil), then remove the pan from the heat. Pour into individual dessert bowls or a large serving bowl.  Chill for at least 2 hours.  Before serving the rødgrød, decorate the top with a few slivers of almonds and pass a pitcher of light cream separately.  Serves 6.