Homemade bayberry sauce

Homemade bayberry sauce

Introduction:

"Myrica rubra is a very delicate fruit. It is said that it changes color in one day, changes flavor in two days, and deteriorates in three days.". Her color is gorgeous and moving, the juice is sour and sweet and delicious, but rarely without peel. Because of this, Myrica rubra attracted many insects that were not easy to detect, and they would not leave when they got into the boudoir. So even if the fresh fruit, also dare not easily taste, just gently over water, salt water soak for 20 minutes. Slowly, the white insects emerged one after another, stretched or curled up on the surface of the water, could not swim, and finally fell asleep at the bottom of the water. At this time, the bayberry was relieved to enter. It's said that this year's waxberry harvest is very good, and I rarely harvest a basket of waxberry. It's easy to get angry if you eat too much bayberry, and you can't keep it for too long, so try making bayberry sauce once. In fact, waxberry sauce is very simple, but it costs a lot of time and effort. I did it three times. In the process of waiting for the red bayberry juice to slow down, my thoughts can't help flying all over the sky. This kind of luxury, which requires so much effort and time, is just a common thing in the era of erti. "

Production steps:

Step 1: wash the red bayberry, soak in salt water for 20 minutes, remove the water, and then rinse with water twice

Step 2: decortication and enucleation

Step 3: Myrica rubra is rich in fruit acid. Add a small amount of water to the pedicel and core. Soak in the electric kettle for 10 minutes to remove the scale at the bottom of the kettle and wipe the surface as bright as new

Step 4: put the pulp into a stainless steel pot, bring to a boil over high heat and boil over medium heat

Step 5: gradually reduce the red bayberry juice, add appropriate amount of sugar when it is about to dry, stir and continue to cook

Step 6: after adding sugar, stir it with a spoon from time to time to avoid sticking to the bottom of the pot. The faster you dry, the more frequently you stir it. When there is no obvious moisture, it will give off the smell of boiling sugar. Turn off the fire

Step 7: after the waxberry sauce cools naturally, bottle it, seal it, and store it in the refrigerator

Materials required:

Red bayberry: 6 Jin

Sugar: 100g

Note: do not put too much sugar, to neutralize most of the sour, so as not to cover up the flavor of red bayberry, I made three times, a total of 6 Jin of red bayberry, put 8 tablespoons of sugar. In the process of boiling, you can use a spoon to scoop up a little sauce, cool it for a while and taste it. A little sour taste is just right. If the sour taste is too heavy, add another spoonful of sugar. Don't add too much at a time. Only the sweet taste can't be remedied.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: sweet and sour