Best 5 Barossan Rote Grutze Red Grape Sago Pudding Recipes

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Indulge in a culinary journey with Barossan Rote Grütze, a delightful red grape sago pudding that captivates taste buds with its vibrant color and refreshing flavors. Originating from the Barossa Valley in South Australia, this dish combines fresh, seasonal red grapes, plump sago pearls, and zesty citrus notes to create a symphony of tastes and textures. Discover the art of crafting this classic dessert with our step-by-step recipe guide, complete with variations for a vegan and gluten-free experience. Embark on a culinary adventure and relish the vibrant flavors of Barossan Rote Grütze, a true testament to the bounty of nature's harvest.

Check out the recipes below so you can choose the best recipe for yourself!

GERMAN ROTE GRüTZE



German Rote Grütze image

This simple berry dessert from Northern Germany is a refreshing summer treat.

Provided by International Desserts Blog

Time 10m

Number Of Ingredients 5

4-5 cups about 500g berries (any combo of fresh or frozen raspberries, strawberries, blackberries, blueberries, cherries, currants)
1/2 cup 100g sugar
1 cup 250ml red fruit juice
1/3 cup 45g corn starch
1/2 cup 113ml cold heavy cream

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.

BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)



Barossan Rote Grutze (Red Grape Sago Pudding) image

(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)

Provided by auntchelle

Categories     Breakfast

Time 1h15m

Yield 1 bowl

Number Of Ingredients 2

550 ml fresh red grape juice (extraction methods below)
2 tablespoons sago

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.

ROTE GRüTZE



Rote Grütze image

Make and share this Rote Grütze recipe from Food.com.

Provided by Anne Edgell

Categories     Dessert

Time P1DT25m

Yield 8 serving(s)

Number Of Ingredients 11

2 (8 1/4 ounce) packages raspberries, frozen in light syrup and thawed
1 (16 ounce) package strawberries, frozen in light syrup, thawed and pureed with their juice
1 lb dark sweet red cherries, stemmed pitted and quartered or 1 (20 ounce) can dark sweet cherries, with juice reserved separately
1 quart natural red grape juice or 1 quart cranberry juice
3/4 cup sugar
1 tablespoon lemon zest, finely grated
1/4 cup lemon juice, freshly squeezed
2/3 cup cornstarch, unsifted
1 cup dry red wine (preferably German)
1 cup heavy cream
1 tablespoon vanilla sugar

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.

Nutrition Facts : Calories 406, Fat 11.8, SaturatedFat 6.9, Cholesterol 40.8, Sodium 18.6, Carbohydrate 70.6, Fiber 6.6, Sugar 50.7, Protein 3.1

ROTE GRUTZE (RED FRUIT JELLY)



Rote Grutze (Red Fruit Jelly) image

This is a very popular dish in Germany. You can use any type of berries you like or try it with cherries. It is mostly eaten with vanilla sauce but milk, ice cream or custard are also popular accompaniments.

Provided by Lalaloula

Categories     Dessert

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

300 ml fruit juice or 300 ml water
1 teaspoon vanilla
3 tablespoons sugar (or more, depending on the sweetness of your berries)
5 teaspoons starch (I used potato)
3 tablespoons cold water
400 g mixed berries, washed and drained (I like blueberries and red currants but feel free to use your favorites)

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!

Nutrition Facts : Calories 91.7, Fat 0.1, Sodium 2.4, Carbohydrate 22.5, Fiber 1.3, Sugar 6.4, Protein 0.9

GRAPE PUDDING



Grape Pudding image

The description of this recipe intrigued me so much I actually bought the recipe from a recipe want-ad in one of the cooking magazines about 30 years ago. The seller was Janis Lingenfelter of Nebraska and she called this a "keepsake recipe." This will remind you of the marshmallow thickened pies that are so popular in the summer. But this is not used as pie filling -- it is served in pretty dessert dishes. Kids like this really well, and they can help make it, too.

Provided by Lorraine of AZ

Categories     Dessert

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 3

1 cup grape juice (pure grape juice)
24 large marshmallows
1 cup whipped cream or 1 cup Cool Whip

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.

Nutrition Facts : Calories 280.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.2, Sodium 73.3, Carbohydrate 60.6, Fiber 0.1, Sugar 46.4, Protein 2.1

Tips:

  • Use ripe, sweet grapes: This will ensure that your Rote Grütze has the best possible flavor.
  • Choose a good quality sago: Look for sago that is made from 100% tapioca starch.
  • Cook the sago according to the package directions: This will ensure that it is cooked through properly.
  • Let the Rote Grütze cool completely before serving: This will allow it to thicken up and develop its full flavor.
  • Serve Rote Grütze with your favorite toppings: Such as vanilla sauce, custard, or whipped cream.

Conclusion:

Barossan Rote Grütze is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new and exciting dessert to try, I highly recommend giving Rote Grütze a try.

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