Barossan Rote Grutze Red Grape Sago Pudding Recipes

GERMAN ROTE GRüTZE

Steps:

• Wash and cut berries as needed.
• Add fresh or frozen berries and sugar to a saucepan over medium heat. Bring to a low boil, stirring constantly. If using fresh berries, you may need to add a bit of juice.
• In a small bowl, whisk together cornstarch and juice until smooth. Pour into the fruit and stir. Reduce heat and let simmer for 1-3 minutes or until it thickens up a bit. If the mixture becomes too thick, add more fruit juice to thin.
• Take off heat, pour into 4 bowls, and let cool.
• Serve with a small pitcher of fresh, cold heavy cream to pour over the Rote Grütze.

GRAPE PUDDING

Steps:

• Heat the grape juice until hot but not boiling. You can do this in the microwave.
• Add the marshmallows and stir until blended and melted. Cool.
• When cool, add the whipped cream (Cool Whip works just as well) and fold in well. Set in refrigerator until time to serve.

ROTE GRUTZE (RED FRUIT JELLY)

Steps:

• In a small pot bring the fruit juice or water, vanilla and sugar to a boil.
• Meanwhile combine starch and cold water in a small bowl and stir to mix.
• When water is just starting to boil, add starch mixture.
• Let it come to a full boil; make sure to stir well as the starch will form lumps if you don't.
• Mix in berries and turn off the heat.
• Let your pot stand on the hot stove top for one or two more minutes, stirring once or twice.
• Pour everything into a bowl and chill until the jelly has thickened. This might take one or two hours depending on how thick you want your jelly to be.
• Serve with topping of your choice, or plain, and enjoy!

ROTE GRüTZE

Steps:

• FOR DESSERT:
• Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
• Add enough grape juice to total 1 quart.
• Pour mixture into heavy saucepan (NOT ALUMINUM).
• Add 2 more cups grape juice.
• Stir in sugar, lemon zest, lemon juice.
• Bring to a boil, uncovered, over medium heat stirring often.
• Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
• As soon as mixture boils, add corn starch paste, whisking vigorously.
• Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
• Stir in raspberries and cherries gently.
• Heat and stir 1 minute more.
• Remove from heat and stir 1 minute more.
• Cool mixture to room temperature.
• Chill for 24 hours.
• FOR TOPPING:
• Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
• Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.

GRAPE NUT PUDDING

Steps:

• Butter a 1 1/2 quart casserole.
• Soak Grape-nuts in hot water for a short while.
• Put into the casserole.
• Add the butter, milk, sugar, eggs, and vanilla; mix well.
• Bake in a pan of water in a 350°F oven for 30-45 minutes, maybe more, depending on your oven.
• Before taking out, check to see if it is firm in the middle.

BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)

Steps:

• Extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve, pushing down on the solids to extract as much juice as you can.
• Measure the juice into a non-reactive saucepan and bring it gently to a simmer. For every 550 mL of juice, gradually stir in 2 tablespoons sago. Simmer gently, stirring occasionally, until sago is clear and pearl-like. Watch as it can stick easily. This should take 45-50 minutes.
• Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
• Serve with beautiful rich, runny cream.