Ingredients for Barossan Rote Grutze Red Grape Sago Pudding
- 550ml grape juice
- 40ml sago pearls
- 1.1 kg fresh Shiraz or Mataro grapes
- thick cream or whipped cream, to serve
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How to Make Barossan Rote Grutze Red Grape Sago Pudding
- **Juice Extraction (15 mins):** Use a food mill or puree approximately 1.1 kg of fresh Shiraz or Mataro grapes and strain the juice through a fine-mesh sieve, pressing on the solids to extract as much juice as possible. You should aim for approximately 550ml of juice.
- **Gentle Simmer (5 mins):** Pour the grape juice (550ml) into a non-reactive saucepan and bring to a gentle simmer over medium-low heat.
- **Sago Addition (2 mins):** Gradually whisk in 40ml (2 tablespoons) of sago pearls, ensuring no lumps form.
- **Simmering & Stirring (45-50 mins):** Reduce heat to low and simmer gently, stirring occasionally to prevent sticking. The sago pearls will become clear and translucent.
- **Cooling & Setting (15 mins):** Once the sago is cooked, remove from heat and pour the Rote Grütze into a serving dish. Allow to cool completely before chilling in the refrigerator for at least 30 minutes to allow the pudding to set.
- **Serve (5 mins):** Serve chilled Rote Grütze with a generous dollop of thick cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
344g
Fat
0g
Carbs
28g
