1. 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. 2. 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. 3. Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly. 4. Serve with beautiful rich, runny cream. ---------------------------------------------------------------------------
Ingredients
