1 hr 15 mins
(rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL)
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Units: US | Metric
- 550 ml fresh red grape juice (extraction methods below)
- 2 tablespoons sago
- 1Extraction 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.
- 2Measure 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.
- 3Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
- 4Serve with beautiful rich, runny cream.
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Nutritional Facts for Barossan Rote Grutze (Red Grape Sago Pudding)
Serving Size: 1 (580 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 353.7
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 17.4 mg
- Total Carbohydrate 86.7 g
- Dietary Fiber 0.5 g
- Sugars 86.1 g
- Protein 3.2 g
The following items or measurements are not included: