Osmanthus Hawthorn Sauce
1.
Wash the hawthorn, remove the stems and seeds
2.
Smash or mash the hawthorn into a bread bucket, squeeze a little lemon juice
3.
The bread machine selects the jam function and starts to work
4.
Prepare an appropriate amount of rock candy, weigh it, put it in a small bowl of water, and slowly heat it to dissolve. The amount of rock candy depends on personal taste.
5.
Pour the sugar water into the bucket, and the bread machine will continue to work while heating while stirring
6.
Heat for about 30 minutes, add three spoons of sugar osmanthus, then you can take some sauce to taste the sweetness, increase or decrease the sugar osmanthus according to your preference
7.
The bread machine continues to work, the jam becomes more and more delicate, continue to cook
8.
Wash the container, boil a pot of boiling water, put the container in and boil for 5 minutes to sterilize, take out and drain
9.
After 45 minutes, the jam is boiled and thick, sprinkle with dried osmanthus and stir a little, put it into a container, cover it upside down and cool down.
Tips:
There are several precautions and experience sharing when making hawthorn sauce: Regarding the seed removal of hawthorn, the seeds of hawthorn are concentrated in the surrounding part of the heart position. You can use a common Chinese-style wooden chopsticks with a small end and a large end. The part is inserted through the hawthorn, and the big end is used to insert it again. When it reaches the center position, poke left and right to remove the seeds. There is another way that you can cut the meat into small pieces just like cutting an apple with a knife, leaving a core in the middle, which is a little wasteful, but it is more convenient and faster. Regarding the treatment after removing the seeds, the hawthorn after removing the seeds should be squeezed with some lemon juice to prevent oxidation. The next step is to mash the hawthorn. If there is a cooking machine or the like, it’s best. However, there is only a shredder from more than ten years ago in the Agu’s house, so you can use it. The hawthorn puree can be broken up, and it can also be made into a grainy jam. As for making hawthorn sauce, Ah mushroom likes to use rock sugar, but it is best to melt the rock sugar into sugar water first, otherwise it will easily scratch the inner wall of the bread machine. You can also use white sugar instead. The quantity is of course to be mixed at will. Ah mushroom’s suggestion is , Put a part of sugar first, taste the sweetness after simmering for a while, adjust the sugar added later, but hawthorn is a very sour thing, if you want to eat sweetness, add a lot of sugar, don’t be greedy. Then start to simmer, simmer until it is thick, add some sweet-scented osmanthus, and put some dried osmanthus on the final finish, which is great. Finally, let’s talk about the storage of hawthorn sauce. Boil the container in boiling water, dry it, put it in the hawthorn sauce, cover it, invert it, and form a vacuum state, which can be stored for a period of time.
