Homemade Hawthorn sauce

Homemade Hawthorn sauce

Introduction:

"Seeing my friend Wan Shanhong's homemade Hawthorn sauce, I couldn't help trying it. Just a few days ago, I bought a lot of hawthorn and made a sugar snowball. The ice sugar gourd didn't dare to try it. I was afraid that it would waste materials. I felt that the Hawthorn sauce was safe, so I made this sour and sweet Hawthorn sauce according to Wan Shanhong's production method and my actual dosage. The colors are so bright and red that it's really a bit of a new year's Day

Production steps:

Step 1: clean the Hawthorn and control the water slightly

Step 2: get rid of the core (I spent nearly an hour)

Step 3: add 750g cold water into the pot and put the packed hawthorn

Step 4: bring to a boil over high heat and cook slowly over low heat

Step 5: cook until there is no water (I cook for 23 minutes). In fact, when I cook for 15 minutes, the hawthorn is soft and rotten. Because there is no cooking machine, I worry that it is not delicate enough, so I cook a little more

Step 6: crush the rice spoon into mud while it is hot

Step 7: rock sugar and 150g water, bring to a boil, then cook slowly

Step 8: boil until the water evaporates and the syrup becomes thick

Step 9: pour the syrup into the Hawthorn puree

Step 10: simmer slowly over low heat for 5 minutes

Step 11: cool and bottle

Materials required:

Hawthorn: 740g

Rock sugar: 360g

Water: 900g

Note: if you can use the cooking machine to make the Hawthorn mud very delicate, I have a little bit of pulp, but the taste is good

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Fruity