Cuifa Mountain sauce
By VicentaLakin
The mountain season coincides with the cinnamon flowers, and the most beloved things come together for the best。
Recipe Recommendations
- Fresh hawthorn 750 grams
- rock sugar 100 grams
- white sugar 250 grams
- water appropriate amount
- Osmanthus appropriate amount
- sweet and sour
- cook
- half an hour
- simple
Steps for Cuifa Mountain sauce
1
The salt water is soaked and washed, go to the core and prepare for fertilisation
2
The water has boiled into the pot for 15 minutes
3
Scramble it out, add a little water, make it muddy in half, or someone without a cuisine can crush it with a leaking spoon
4
Put it in the stainless steel pot
5
And also white sugar, ice sugar, blend
6
And the cinnamon blossoms are evenly mixed, and the fire is boiling, and it's mixing
7
It's getting thicker, it's getting hotter, it's getting hotter, it's ducty, it's smelly, it's getting better. It's not going to stop mixing, so it doesn't sticky. It's almost off fire when it's past the spoon and it's not close。
8
A little cold, while the bottle is hot. The bottles are disinfected early and make sure they're clean and dry
9
It's completely cooled and stamped, so handmade。Cuifa Mountain sauce Make Tips
1. Steaming shortens the cooking time and ensures the color remains vibrant.
2. Rock sugar adds color, while white sugar can thicken the jam; using only white sugar is also fine.
3. If you don't have a blender, you can mash it with a spoon.
4. During stirring, as the jam will boil and splatter, it is recommended to wear gloves to prevent burns.
5. One bag of hawthorn berries yields approximately 1.8kg of cooked jam.