Homemade cherry sauce
By VicentaLakin
Homemade cherry sauce. Tastes good. Sweet acid. Nutrition and efficacy: Cherry fruit is rich in sugar, protein, vitamins and various elements such as calcium, phosphorus, iron and potassium. Cherry ginsom, acid, sexual temperature, which improves the stomach, nourishes the liver and kidneys, fertilises and quenches. The ancient cherries are written to compensate for the loss of life and to be fed, especially for the most infirm, i.e. chronically impaired. In addition, the low rate of cherries ' blood sugar generation is the preferred fruit for diabetics。
- sweet and sour
- cook
- several hours
- simple
Steps for Homemade cherry sauce
1
Cherry ripe in mid-June
2
Fresh cherries, clean, dry water
3
Add the right amount of sugar, salt! The families will ask why the salt? Because of its long duration, it doesn't change its taste. Food is more likely to be suitable for salt. My choice is little cherries, wild cherries everywhere in the countryside, green, no harm, wild, acidy, so no lemon juice
4
Good mix
5
Seal it, put it in the fridge for one night
6
Take it out the next morning, soak a lot of juice and boil it in the pot
7
The fire boils, the leaking spoons mix, and the cherries squeeze out
8
Boil the cherries, press the cherries with a leaking spoon, and the cherries will be removed from the cherries and recovered
9
Add sugar salt for the second time
10
It's a small fire that boils, and it mixes from time to time
11
You can't hurry, you can't leave, you can't mix up from time to time
12
It's getting dense
13
Hold on, let's go, let's go
14
The container needs to be boiled with boiling water and disinfected with dry moisture
15
It's finished
16
It's finished