Rodgrod, or red pudding, is to the Danes what apple pie is to Americans - a popular classic that's easy to make and most enjoyable to sample. This is Nika Hazelton's version (everyone in Denmark has his own), and it's particularly good when made with fresh fruits. But frozen ones will do nicely and, for the sake of convenience, this is what Nika calls for in the ingredients list. Served with slivered almonds and heavy cream, rodgrod may convert even staunch apple-pie fans. At any rate, you'll find it tempting. Makes 6 servings.

2 pkg. (10 oz. each) frozen raspberries, thawed
2 pkg. (10 oz. each) frozen strawberries, thawed
1/3 c. cornstarch
1/2 c. water
1 tbsp. lemon juice
Sugar
1/3 c. blanched, slivered almonds (optional)
Heavy cream, unbeaten

1. Combine berries and their syrups in a saucepan. Bring to the boiling point, stirring occasionally. Press mixture through a fine sieve; return to pan.

2. Mix cornstarch with water to form a smooth paste.

3. Bring fruit back to the boiling point; lower heat and stir in cornstarch mixture. Cook, stirring constantly, for about 3 minutes, or until mixture becomes completely transparent. Remove from heat; stir in lemon juice

4. Pour fruit into a glass serving dish and sprinkle top with a little sugar, cool. Cover and chill for 2 hours or overnight. Before serving, decorate with almonds. Serve with heavy cream.