Prepare the Sago: In a medium saucepan, combine the water, grape juice, and red wine. Bring to a simmer over medium heat, then add the sugar, cinnamon stick, and cloves. Stir until the sugar dissolves completely.
Cook the Sago: Add the sago to the simmering liquid and stir occasionally. Let it cook for about 15–20 minutes, or until the sago pearls become translucent and tender. Stir occasionally to ensure the sago doesn’t stick to the bottom of the pan.
Adjust the Consistency: If the sago becomes too firm after cooling, add the remaining grape juice and water mixture (½ cup of each) to loosen it and achieve a creamy, smooth consistency.
Prepare the Cream: In a separate saucepan, whisk together the sweetened condensed milk, cornstarch, and whole milk. Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth. Once thickened, remove from heat and stir in the heavy cream until fully combined and smooth.
Combine Sago and Cream: Once the sago has cooled to a slightly warm temperature, pour the cream mixture over the sago. Stir gently to combine the two, allowing the flavors to meld together.
Chill the Dessert: Refrigerate the wine sago with cream for at least 2–3 hours, or until fully chilled and set. The dessert will thicken as it cools, becoming a rich, creamy treat.
Serve: Once set, scoop the wine sago into bowls or cups. Garnish with additional fruit or a sprinkle of cinnamon if desired, and serve chilled. This dessert is perfect for warm weather or as a special treat after a hearty meal.
