Rote Grütze
Provided by Those Barossa Girls
Ingredients
- 1kg bunches of late-picked shiraz grapes, washed
- 3 slices lemon, skin included
- 1 cinnamon stick
- 2 whole cloves
- 1/4 cup sugar
- 4 tablespoons Sago or Tapioca pearls
Method
Pull the berries from the grape bunches, place in a saucepan with the lemon slices, cinnamon and cloves. Boil for ten minutes, then allow to sit for 45 minutes for skins to infuse colour; the juice should be a rich dark colour, like red wine. Strain through a sieve, squeezing as much juice as possible.
Return the juice to the saucepan with the sugar then sprinkle the sago/tapioca pearls over the top. Allow to sit for several hours, or overnight.
Bring to a gentle boil, stirring gently for 15 minutes, or until the mixture thickens and the sago is clear.
Pour the Rote Grütze into a bowl and allow to set in the fridge.
Serve warm or cold with lashings of Jersey Fresh cream.
Tip: your supermarket may not have Sago. Tapioca pearls are a perfect substitute