Homemade Cherry Sauce

Name: Homemade Cherry Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Cherry; Just a little bit salt; 80g crystal sugar

by Lan Yufang

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It’s the season to eat cherries again. If you pick too many cherries, you can’t eat them. The cherries are more delicate and can’t be put. So the extra ones are made into cherry sauce. After cooling, put them in the refrigerator and eat them whenever you want to eat them. Hygienic, sweet and sour"

Ingredients

500g Cherry
Just a little bit Salt
80g Crystal Sugar

Homemade Cherry Sauce

1. Step 1: Wash the cherries and remove the pits (one chopstick is used for pitting)

2. Step 2: Wash the pot, pour in the cherries prepared in advance, and boil on high heat without adding water. The cherries will have water when they boil for a while. Add rock sugar. The boiled water will be slightly viscous and then turn to a low heat. Be sure to remember I have to use a spoon to stir fry

3. Step 3: Boil until it is thick and the color darkens. After there is no excess water, pour it into a glass bottle and cool it. After cooling, seal a layer with plastic wrap and tighten the cap. Put it in the refrigerator and keep it cool. It’s best after unsealing. Eat it in three days.