Ingredients with Measurements:
- 2 lbs purple corn
- 1 lb pineapple, chopped
- 1 lb strawberries, chopped
- 1 cup black currants
- 1 cup raisins
- 2 cinnamon sticks
- 8 cloves
- 1 tsp allspice
- 1 tsp ground ginger
- 1 cup panela or brown sugar
- 1 cup flour
- 1 cup water
- Juice of 2 limes
Special equipment needed:
- Large pot
- Wooden spoon
- Cheesecloth
- Strainer
- Pitcher or large container
- Blender
Step-by-step instructions:
1. In a large pot, combine the purple corn, pineapple, strawberries, black currants, raisins, cinnamon sticks, cloves, allspice, and ginger. Add enough water to cover the ingredients by about 2 inches.
2. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, stirring occasionally.
3. After 2-3 hours, remove the pot from the heat and let it cool slightly.
4. Using a cheesecloth, strain the mixture into a pitcher or large container, squeezing out as much liquid as possible.
5. In a separate bowl, mix the flour and water until smooth. Add this mixture to the strained liquid and stir well.
6. Return the mixture to the pot and bring it to a boil, stirring constantly. Reduce the heat and simmer for another 30 minutes, stirring occasionally.
7. Remove the pot from the heat and let it cool slightly.
8. Add the panela or brown sugar and lime juice, stirring until the sugar is dissolved.
9. Using a blender, blend the mixture until smooth.
10. Strain the mixture again into a pitcher or large container.
11. Let the mixture cool completely, then refrigerate until chilled.
12. Serve the Classic Colada Morada with Currants and Raisins over ice.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours and 30 minutes
5. Temperature:
Simmer on low heat.
Serving size:
Makes about 8-10 servings.
Nutritional information:
Calories: 250
Fat: 1g
Carbohydrates: 64g
Protein: 2g
Sodium: 10mg
Sugar: 45g
Substitutions for ingredients:
- If you can't find purple corn, you can use regular corn on the cob instead.
- If you don't have black currants, you can use any other type of berry.
- If you don't have panela or brown sugar, you can use white sugar instead.
Variations:
- You can add other fruits such as blueberries, raspberries, or blackberries.
- You can add a splash of rum or brandy for an adult version.
Tips and tricks:
- Be sure to stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- Use a blender to ensure a smooth consistency.
- Let the mixture cool completely before refrigerating.
Storage instructions:
Store the Classic Colada Morada with Currants and Raisins in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the Classic Colada Morada with Currants and Raisins in a pot over low heat, stirring occasionally.
Presentation ideas:
Serve the Classic Colada Morada with Currants and Raisins in a clear glass with ice and a slice of pineapple or strawberry as a garnish.
Garnishes:
- Pineapple or strawberry slices
- Mint leaves
Pairings:
- Empanadas
- Tamales
- Quesadillas
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Plantains
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more flour.
Food safety advice:
- Be sure to wash all fruits and vegetables before using them.
- Store the Classic Colada Morada with Currants and Raisins in the refrigerator to prevent spoilage.
Food history:
Classic Colada Morada with Currants and Raisins is a traditional Ecuadorian drink that is typically served during the Day of the Dead celebrations.
Flavor profiles:
The Classic Colada Morada with Currants and Raisins is sweet and fruity with a hint of spice.
Serving suggestions:
Serve the Classic Colada Morada with Currants and Raisins as a refreshing drink on a hot day or as a dessert after a meal.
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Region: Ecuadorian