Sanguito Recipe

The sanguito is one of the oldest recipes in Peru, it is a sweet with a lot of tradition. In the past, it used to be found in most of the country’s streets, but unfortunately, nowadays it is very difficult to find this delicacy. The name of sanguito comes from the word sanku, in Quechua it means corn dough cooked with little water. This dessert is made from cornmeal, raisins, oil and chancaca. The chancaca can be replaced by white sugar or by brown sugar, however the traditional color is due to the chancaca. You can also add raisins and colored sprinkles.

If you are wondering how to make sanguito, in this article we want to teach you how to prepare this delicious dessert from yesteryear from your home. Follow these steps and make a traditional Peruvian sanguito!

Ingredients to make Sanguito:

• 100 grams of chancaca or panela
• 100 grams of cornmeal
• 50 grams of raisins
• 2 cloves
• 1 pinch of anise seed
• 1 cinnamon stick
• 60 grams of vegetable shortening
• 100 grams of colored sprinkles
• 500 milliliters of water
• 1 tangerine

How to make Bloody:

1. With the help of a knife or a peeler, remove the skin from the tangerine. It is important not to peel the white part of the fruit, otherwise the sanguito could acquire a bitter taste.
2. In a medium saucepan, add 500 milliliters of water, aniseed, and cinnamon. Once it starts to boil, add the tangerine peels and wait 5 minutes.
3. While the mandarin is cooking, dissolve the cornmeal with a stream of cold water. It is essential that it dissolves and that a mass without lumps is formed.
4. To the boiling water you must add the dissolved cornmeal. Move with the help of a spoon without stopping to avoid the formation of lumps. The fire must be low so that the ingredients are not overcooked.
5. After 7 minutes, add the chancaca honey and keep stirringuntil it is fully integrated.
6. Add the vegetable butteruntil it forms a homogeneous mass.
7. Let the little blood cool and when it is lukewarm, serve on a plate forming a mountain. The Peruvian sweet is almost here!
8. Add the sprinkles and raisins in the central part. It is recommended that this dessert be kept under refrigeration. Now you can enjoy this traditional Peruvian dessert!