Mazzamorra

Ingredients

 * 8 lbs of fresh sweet green corn - husked, shucked and ground
 * 3 cups of brown sugar diluted in 2 cups of water or 2 cups of coarse white cane sugar diluted sparsely
 * 1 teaspoon of fresh cinnamon 1/2 teaspoon of fresh clove
 * 1 medium thick cheese cloth

Directions

 * 1) Preparation After the corn has been separated, wash thoroughly.
 * 2) Then in an electric food processor, use the shredding blade / grounding blade preferable.
 * 3) Once you finish grinding, place contents into a large colander draped with the cheesecloth.
 * 4) Let stand over a large container to catch the drippings for a full 24 hours.
 * 5) The clear liquid is removed and reserved for a bit later.
 * 6) Let the remaining liquid settle then cook with the cinnamon, white sugar and cloves.
 * 7) As you stir this mixture to a simmer begin to slowly add the remaining clear liquid.
 * 8) Continue to stir over medium heat, stirring constantly until desired thickness is achieved.
 * 9) Once it has reached a gelatin thickness. Let cool on cooling rack.
 * 10) Serve at room temperature or cold. Add anisette sponge cookies to each serving.

Contributed by:
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * World Recipes Y-Group