- Place the berries, water, sugar, and pinch of salt in a medium-large sized pot and bring to a boil.
- Once at a boil, slowly whisk in the cornstarch slurry, adding a little at a time, until the consistency is that of a thick soup.
- Take off the heat, cool for a minute, then pour into your serving bowl. Anne used a glass bowl, with a metal spoon in it, explaining that the presence of the metal prevents the glass from breaking.
- Sprinkle a light layer of sugar on top of the berries and set aside to cool. Anne serves her rødgrød ice cold, with a hearty glug of heavy cream, to taste.
