Purple Corn and Pineapple Sangria

Recipe courtesy Santos Loo
TOTAL TIME: 13 hr 5 min
Prep: 5 min
Inactive Prep: 12 hr
Cook: 1 hr
 
YIELD: about 8 servings
LEVEL: Easy

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.