Krentjebrij Explained

Krentjebrij
Country:	Netherlands
Region:	Groningen
Type:	Dessert
Served:	Warm or cold
Main Ingredient:	Berry juices (red currant, black currant or bilberry), water, pearl barley, sugar, honey, fruits and berries

Krentjebrij is a Dutch name for a traditional soup or porridge-like dessert with juice of fruit that is eaten either warm or cold.^[1] It is mainly popular in Groningen and Drenthe.^[2] It is also known as watergruwel^[3] or krintsjebrij in Friesland. While there is no exact English translation for the word Krentjebrij, it could be called Raisin Porridge, Berry Soup, Berry Gruel, or a literal translation could be "currants cooked to mush". A commercially available product called Bessola is made in the Netherlands.

Common ingredients:

• water
• hulled winter barley (Barley Groats or hulled and polished winter barley (pearl barley)
• red currant, black currant or bilberry juice
• currants, raisins, apple, cherries, berries, and other fruits
• sugar, honey, and/or cherry jello powder
• lemon, salt, vinegar, and possibly cinnamon

See also

• List of desserts
• List of porridges

Notes and References

1. Book: Philpott, D. . The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings . Rowman & Littlefield Publishers . 2016 . 978-1-4422-6804-3 . 2024-02-29 . 358.
2. Book: van den Broek, R. . Toetjesbijbel . Overamstel Uitgevers . Kookbijbels . 2022 . 978-90-488-6183-5 . nl . 2024-02-29 . 98.
3. Book: Vreugdenhil, J. . De bijbel van de Nederlandse keuken . Overamstel Uitgevers . Landenbijbels . 2020 . 978-90-488-4735-8 . nl . 2024-02-29 . 226.