Homemade cherry sauce
By VicentaLakin
The home-made cherry sauce is suitable for the age of one month and does not contain any preservatives, additives, sour appetizers, full vitamins and minerals. The jam tastes good, but after all, it's a little sugary. You have to keep it under control
- sweetening
- fried
- half an hour
- simple
Steps for Homemade cherry sauce
1
food: cherry 400g, sugar 20g, ice 20g, lemon。
2
Cherry immersed 15 minutes early and cleaned up. Half-cut, go to the core, spill white sugar and mix it with chopsticks。
3
You like to be leaner than you can use a cuisine machine to dreddle (smelt for a while for cherry juice, no extra water for cherry sauce, 100% for cherry juice)。
4
POUR IT IN THE POT, DOUBLE-FRIED, AND ADD ICE SUGAR. PS: CHOOSING SANDPOTS, STAINLESS STEEL POTS, ETC. TO MAKE CHERRY SAUCE, NOT IRON POTS. I DIDN'T BREAK THE CHERRIES, SO IT'S A BIG CHERRIES JAM. IT'S DELICIOUS. IF IT'S GREASY, YOU CAN BREAK THE CHERRIES AGAIN。
5
BOILED TO THE THICK TURN OF FIRE. PS: IT'S IMPORTANT TO MAKE IT WHEN IT'S DONE。
6
Squeeze into lemonade. The natural preservative of lemonade can also add to the smell of cherry sauce. Keep cooking to the thick。
7
The last fire of cherry sauce is made of shovels, not easily dripping。
8
Clean, waterless containers, when the jam is cooled, filled in bottles, covered and sealed, refrigerators refrigerated, each time they are eaten, they must be taken out with a dry, clean spoon。
9
Done。