Homemade cherry sauce
By VicentaLakin
This season. A lot of cherry juice is delicious. But it's not easy to keep. You can enjoy it with cherry sauce
- sweet and sour
- sauce
- several hours
- simple
Steps for Homemade cherry sauce
1
And wash the cherry in 15 minutes with salt water
2
Go to the core. I cut open with a knife to remove the core. I don't think the chopstick will come out
3
We'll go to the core of the cherries with white sugar. Cover the film. All night long
4
It started the next day. I used the aluminium pot. Or not sticky pots. Clear water. Pour the pickled cherry with soup. It's hot. Another half an hour. Let's see how much soup is. If there's more soup, keep the fire going. I'll put the soup on fire. Burn and mix. Squeeze the lemonade in. It's easy to save until it's sticky
5
And then you'll be able to make a pot. I made more than one can with about four pounds of cherry. It'll be cooled and stored in the fridge. A month should be fine