Purple Corn and Pineapple Sangria

Name: Purple Corn and Pineapple Sangria
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT13H5M0.000S
Yield: about 8 servings
Cuisine: peruvian
Ingredients: 4 to 5 dried purple corn in husk, about 1 pound; 1 fresh pineapple; 2 (3-inch) sticks canela or cinnamon; 2 quarts water; 1/2 cup sugar; 1 bottle Sauvignon Blanc; 1/2 cup pisco (Peruvian brandy)

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Level: Easy
Total: 13 hr 5 min

Prep: 5 min
Inactive: 12 hr
Cook: 1 hr

Yield: about 8 servings

Level: Easy
Total: 13 hr 5 min

Prep: 5 min
Inactive: 12 hr
Cook: 1 hr

Yield: about 8 servings

Ingredients

4 to 5 dried purple corn in husk, about 1 pound

1 fresh pineapple

2 (3-inch) sticks canela or cinnamon

2 quarts water

1/2 cup sugar

1 bottle Sauvignon Blanc

1/2 cup pisco (Peruvian brandy)

Directions

Rinse corn and place in stockpot. Peel pineapple and place skin in stockpot. Cut pineapple flesh into small dice and reserve. Add canela and water to pot. Bring to a boil and then simmer, slightly covered, for 1 hour.
Remove from heat and strain. You should end up with about 1 quart liquid. Add sugar, stir, and allow to cool.
Add wine, pisco, and diced pineapple. Refrigerate overnight. Serve over ice.