Homemade Hawthorn sauce

Homemade Hawthorn sauce

Introduction:

"The formula I use here is 3 kg, but when I buy a little more hawthorn, I use it all. It's 3.5 kg, but the sweetness and acidity is just right. Sugar is a natural preservative. Adding more sugar can prolong the storage time properly, but I personally don't like the sweet and greasy taste. The Hawthorn sauce is sour and sweet, which is very suitable for my own taste. I use electric rice cooker to boil rock sugar. It's easier. It won't stick to the bottom of the pot and paste the bottom of the pot. It saves a lot of stirring effort. The water consumption of electric rice cooker to boil syrup is a little more than that of gas. Because it's not easy to adjust the temperature. After the syrup is boiled, you should quickly adjust the electric rice cooker to the heat preservation key, otherwise it will dry up and become sugar sand! O(∩_ ∩)O~”

Production steps:

Materials required:

Hawthorn: 1600g

Old rock sugar: 700g

Water: 1100g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sweet and sour