Cranberry jam
By VicentaLakin
The cranberry is originating in North America and, because of its unique taste and health effects, has long been considered one of the most widely used fruits. The unique sour smell of cranberry and its strong taste have also become excellent ingredients in restaurants. The cranberry fruit is small, but it works very well. It can reduce urinary tract infections, reduce oral mucous bacteria, combat ageing, protect cardiovasculars, etc., and is therefore also a natural functional food. Fresh cranberry fruit is so rare and sour that it needs to be handled to be better. This big bag of cranberry berries will never be finished in the short term, so I'm going to make some of this sauce so I can eat it slowly
Recipe Recommendations
- Fresh cranberry 250 grams
- white sugar 150 grams
- qingshui 150 grams
- sweet and sour
- cook
- three-quarters of an hour
- ordinary
Steps for Cranberry jam
1
The frozen cranberry berries are cleaned up
2
Add 150 grams of sugar and 150 grams of water
3
The little fire heats it up, the little spoons mix it up to melt the sugar, and then the little fire. Cook
4
When you're making sauce, you put the bottle in the cooler pot, the fire boils for five minutes, then you take it out, you put it on the hanger, and the lid can burn it out for 10 seconds
5
The cranberry makes little soup, the fruit becomes transparent and sticky, and the ceasefire is over
6
Put cranberry sauce in the bottle while it's hot
7
Wreck the lid, put the button in, and you can stay in the fridge
8
Isn't it beautiful
9
He keeps large particles and eats them betterCranberry jam Make Tips
White sugar can be adapted to the demands of a population; when cooking the jam, it must be light-fired, mixed with spoons from time to time; when the bottle is boiled, it can be disinfected, and if the rubber does not fit on the lid, it can be boiled; when the jam enters the bottle, it is buttoned, and the lid is again disinfected using the heat of the jam; unopened jam can be stored in the room temperature, the jam that opens the cap is stored in the fridge, and clean spoons are used to eat。