Cherry sauce
By VicentaLakin
It's time for the cherry to go to the market in large quantities. It's cheaper than it was in a few days. Go home and find clean bottles in the fridge. There's only an empty bottle of salad sauce, a bigger bottle of rose sauce. Think about making a pound or so of this little bottle that can be filled, and wash half of it and sit a little bit off the pit and the nuts. It's full of bottles. And fresh cherry water。
Recipe Recommendations
- cherry 500 grams
- water appropriate amount
- rock sugar 100 grams
- sweet and sour
- cook
- several hours
- ordinary
Steps for Cherry sauce
1
♪ Cherry wash ♪
2
Get rid of Di and the core
3
One hour with sugar
4
In acid-resistant pots, with ice sugar, water, and when the fire breaks, the fire slowly becomes sticky, about an hour or so, while cooking and mixing
5
It's best to have a bottle of jam in a bottle, to have hot water in advance, to dry it early, to put the jam in a bottle, to seal it, to put it in the fridge at not less than 80 degrees. Refrigeration
6
It's cherries in 15 minutes
7
Not bad, huh
8
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