Cherry Sauce

Name: Cherry Sauce
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Cherry; 100g crystal sugar; Some water

by Son and mother

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

This is the cherry sauce made when the cherries were released in large quantities in June. I photographed the production process and recorded the mood at that time. At that time, fresh cherries were cheap, and I bought 2 catties for 16 yuan when I came back from get off work. Go home and look for a clean bottle in the refrigerator. There is only an empty bottle of salad dressing. The larger glass bottle is filled with rose dressing. If you think about a catty, this small bottle can fit, so I wash half of it and sit there. Remove the pedicles and pits little by little. The bottle just filled up right after it was done. There is also fresh cherry water to drink.

Ingredients

500g Cherry
100g Crystal Sugar
Some Water

Cherry Sauce

1. After washing the cherries

2. Remove the pedicle and core

3. Marinate with rock sugar for 1 hour

4. Pour it into an acid-proof pot, add rock sugar, and boil with water. After the high heat is boiled, slowly boil it on a low fire for about an hour. Stir while boiling.

5. A glass bottle is the best container for storing jam. It should be scalded with hot water in advance and dried in advance. When the temperature of the jam is not lower than 80 degrees, put the jam in the bottle, seal it, and put it in the refrigerator.

6. The cherry water came out when it was cooked for 15 minutes and it tasted great

Tips:
Quick pitting method for cherries: You can align the chopstick head on the thick side at the center of the bottom of the cherries, not the side with the cherry handle, and poke the chopsticks slightly, and the cherry pits will be pierced out all at once.