Cherry sauce
By VicentaLakin
I'm fascinated with making jam. Cherry made the wine red really charming. This time, white sugar was not added, and it was just received with the honey of a long white plume. Tastes very good。
- sweet and sour
- fried
- half an hour
- simple
Steps for Cherry sauce
1
And the cherries from Shandong's home, of several varieties, but We only know the crystals and the red robes。
2
Clean up the cherry, go to the tiding, stab a large part of the chopstick at the bottom of the cherry, and naturally squeeze the nuclei out of the other end。
3
It's a little bumpy with a cuisine machine. It's a little bit tweaky。
4
Put half the lemon juice in the cherry juice and pour it into the pan. The fire broke open and turned the fire into fire, and it was tumbled in order not to make a pot. If you have dried up cherry water and thickened it into honey, you can bottle it while it's hot。
5
The color tastes good. It's good for our women to eat more cherry. Ha haCherry sauce Make Tips
1. Do not use an iron pot; a stainless steel or non-stick pot is best.
2. Do not cook for too long to avoid the color turning black.
3. It is not recommended to use too little sugar or honey; since there are no additives, a higher sugar content results in a longer shelf life.
4. The jars for the jam must be thoroughly sterilized and dried before use.