Boiling hawthorn
Hawthorn is sour and sweet, which not only appetites, but also helps digestion. In season days, it is good to boil some hawthorn, eat it as candied fruit, drink it in water, and eat it on toast. And it's not difficult to do it yourself, clean and safe. You don't have to worry about whether it's red pigment.
Recipe Recommendations
- Fresh hawthorn 400g
- white sugar 150g
Steps for Boiling hawthorn
1
Wash the hawthorn. Use a knife to draw a circle around the waist of the hawthorn, and the hawthorn will have an equator. Hold the southern and northern hemispheres with both hands respectively. With a rotation up and down, the southern and northern hemispheres will be separated. Then dig up the cores and stalks of the hawthorn.
2
Remove the cores, handles and stalks from all hawthorns. Then rinse with water and drain.
3
Put the washed hawthorn into a stainless steel pan, then add water until the hawthorn is almost submerged, and add white sugar. (The ratio of hawthorn to white sugar is preferably 2:1, but in order to reduce the sugar intake, I reduced it by 50g. It is also sweet, but it will be a little sour.) Cover the pot and turn on high heat.
4
After the fire comes to a boil, use a spoon to skim off the foam, cover the lid, and simmer over low heat for 30 minutes.
5
After 30 minutes, the hawthorn was soft and rotten. If there is still water in the pan, open the lid, turn on high heat, and drain it. (If you want to eat hawthorn sauce, you can take this opportunity to mash it with a spoon.)