cherry sauce
By VicentaLakin
- sweet and sour
- cook
- half an hour
- simple
Steps for cherry sauce
1
Wash fresh cherries with 1000g salt water, remove the stalks, and drain.
2
Remove the cherries.
3
Use a manual juicer to squeeze cherry juice, leaving a certain amount of pulp.
4
Take 100g of rock sugar
5
Pour the squeezed cherry juice and cherry pulp into the pan and cook with rock sugar for about 20 minutes
6
After the cherry sauce is cooked, cool it thoroughly and put it in a preservation box.
7
After the cherry sauce cools thoroughly, add fresh lemon juice to ensure the VC content of the cherry sauce
8
Spread appropriate amount of the lemon sauce on the bread slices, add milk, and breakfast will be OK.cherry sauce Make Tips
Note: There is no preservatives added to the cherry sauce. Take out as much as you eat, and do not contaminate the cherry sauce. Then seal it with a crisper, place it in the refrigerator, and try to finish it within 3 days. Since cherry sauce is rich in VC, do not eat it with shrimp.