The cranberry sauce

By VicentaLakin

The cranberry sauce
This time of year, the cuisine is on the market, and it's only a few days a year, and it's out of date, so we have to make it into sauce, so that when we eat lamb in winter, we can make sauce, and it's delicious. I like to put pears in cuisine sauce, which tastes better, and some lemons against oxidation, so it's beautiful, it doesn't need to lose color, and it's dark, of course, but it's long, but it's much better color than a lemon. Of course it's okay not to put the lemon on。

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Steps for The cranberry sauce

  • 1
    The cuisine only needs the part of the flower. Clean it up
  • 2
    Just dry the surface in the basket, just dry the surface, not dry the herbs
  • 3
    Put all of the aces, pears, salt, lemons in the meatcup, remember, so that it is broken without messing up, and it is not easy to eat. When I was a kid, I used to do it in stone and garlic。
  • 4
    Scattered with meat hanging. Remember that salt and pears were evenly placed in each of the herbs. Of course, we're all done
  • 5
    Broken herbs are sealed in bottles so that they ferment naturally and can be eaten in about a month, and it will not be bad if the bottles are not opened and sealed for a year. But keep an eye on the bottle. It's got to be disinfected and dry. No water in the bottle. min
  • 6
    It's a five-day pickled cuisine sauce, the color hasn't changed, it's a little spicy, it's darker and it's almost gone。
  • 7
    This is past year's cuisine sauce. It's good to make meat

    • The cranberry sauce Make Tips

    Keep an eye on the sauce bottles, not only for seals, but also for water disinfection and drying. min

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