Tapioca Pudding with a Twist!

I love tapioca pudding but I grew up with it being RED, cooked in sweet red table-wine or grape juice! My preference is grape juice. Could also be cooked in other juices but grape goes well with a vanilla sauce or just plain milk.

My family loves this dessert and is disappointed if it is not available when they come home for dinner. It is a must on special occasions!

Sooo, this is for my girls and anyone else that might want to give it a try! Enjoy!

Below are the ingredients!
Very little is needed. Really!

2 - 1.82 litre bottles of Welch's Grape Juice

(use a bit of water to rinse out the bottles and add to the juice)

1 - 50o gram pk of Seed Tapioca

1 cup of sugar (or more if you like it sweeter)

Add the sugar to the juice and bring to boiling point and then add the tapioca seeds.
When you have added the seeds you will need to stay close by and stir it frequently or the tapioca will clump together or stick to the bottom of the pot. I know that Minute Tapioca can also be used but I prefer the consistency of the actual seed tapioca much better even though it takes a bit more time to cook.
Cook for 25 minutes on medium high heat.
Sorry, forgot to mention that you also need to add time and patience to your list of ingredients! :-)

Pour into your bowl of choice but keep stirring the pudding on and off until it has cooled and slightly thickened or the seeds will all settle at the bottom and you do not want that.

You want it to look like the above picture. Once the seeds are nicely mixed and don't settle anymore, cover the pudding with a plastic wrap until totally cooked. This is to prevent a skin from forming on the pudding

When sufficiently cooled, it is ready to be enjoyed with either your favourite vanilla sauce or just milk. The pudding will keep quite nicely for several days, (in the fridge), and is a great make ahead dessert.

This time I cooked the vanilla sauce, too!