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Danish Rye Porridge with Plums

Lingonberries are the traditional fruit to pair with rye porridge, but we have substituted plums with good results! This porridge is a wonderful change from oatmeal. Danish Rye Porridge with Plums

Serves 4.


  • 1 Tbsp butter
  • 6 medium plums, pitted and finely chopped (2 cups)
  • 1/4 tsp salt
  • 3 1/2 c boiling water
  • 1 c dark rye pumpernickel meal
  • 1/4 tsp mace or nutmeg
  • 1/2 c brown sugar, packed


  1. In a 2-quart or larger heavy pot on low heat, melt butter. Add plums and salt. Cover partially and cook 10-15 minutes, or until soft, stirring often.
  2. Add boiling water. Whisk in the rye meal. Continue stirring until the porridge reaches a simmer and is free of clots.
  3. Cover partially and simmer 15 minutes, stirring 2-3 times.
  4. Remove from heat and stir in mace and brown sugar.
  5. Spoon into bowls and serve hot with extra brown sugar and/or milk. Garnish with thinly sliced plums and chopped almonds if desired.

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