Krintsjebrij is a Frisian dessert that both Jay and I love. Originally the recipe is a bit different, but I’ve made my own version of it.


  • 2 liters of grape juice
  • 150 gr pearled barley
  • 100 gr raisins
  • 100 gr currants


Put the grape juice on the stove until it boils. Turn the heat low and add the pearled barley, the raisins and the currants. Turn it down to low and let it simmer for 45 minutes until pearled barley is done. Serve hot or cold.


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