| 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 263 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 27 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 20 mg |
Reviews
Absolutely fantastic recipe. We need to see more from Santos Loo. Every now and then you catch a glimpse of him doing behind the scenes stuff on Iron Chef America. But I think its time he step forward and share more of his culinary point of view with america. This was the best sangria I have ever had hands down. the cinnamon was a great touch. For those having trouble finding purple corn check any latin american grocery store. I found two kinds, one made by GOYA, and another by PERU FOOD. I believe they both have web sites. Good luck.
Great recipe! Peruvian food is getting a lot of attention lately. It is not surprising Lima was named culinary capital of the Americas by Spanish travel magazine, “Viajar”.
best sangria that i ever tasted. i add more pisco for the extra kick. a favorite with my family and friends.
You might be able to find this in any latin american market, if not you can order it online. Just search peruvian foods and all sorts of products to make any food is there. There’s some really goods cookbooks too.
I make the juice by boiling the corn and adding the skin from a whole pinapple with a couple sticks of cinnamon. Then after its cooled add sugar and its the best.
Good luck.
I’m with Andrea….where can I buy purple or even blue corn?? Online??
My boyfriend and I tried this recipe back in 2009 with our friends and THEY LOVED IT! Not only was it easy to make, but it was so tasty. Of course sangria is supposed to be a little stronger so we added more pisco. Make sure u use a good quality wine and pisco! I am Peruvian too and this is close to our Sangria!
This sangria is absolutely delicious! It has a wonderful unique taste from the Purple Corn and everyone loved it! I used Riesling instead of Sauv. Blanc so it was a little more sweet.
I think this recipe would have gone easier if I had soaked the corn overnight before beginning. After cooking with the pineapple for 1 hour the corn was still hard as a rock. I cooked for 2+hours and completed the recipe but I don’t think enough color was leached from the corn since the drink was much lighter than the picture. However, the flavor of the drink is good.
This recipe sounds delicious, but where do you find dried purple corn? Help!
My husband is Peruvian and we love this receipe! We made it on Friday night in time for a Saturday dinner (with the Lomo Saltado). It was wonderful Saturday, Sunday, Monday and Tuesday. The longer we kept it, the more flavorful it became. We are huge fans. I would like to see more of his recipes.