Raspberry Sauce
1.
Wash the raspberries, rinse with running water a few times and sprinkle with sugar. For four catties of raspberries, I put a bag of 500g of sugar. I also put rock sugar in the later cooking. If you are afraid of sweetness, consider it yourself. Cut the lemon in half and squeeze it out. Put half of the lemon juice in, and set aside the other half and let it stand. It’s best to leave it overnight, or just leave it for 2 hours
2.
Required sugar and lemon
3.
You don’t need to do it, you don’t have to do it completely, because it will be cooked in the later stage. I use a whisk, which feels very easy to use. You can also use a wooden shovel.
4.
This is the effect of letting it stand overnight in the refrigerator. Is it watery and red?
5.
Come to a close-up, take a closer look
6.
Pour a pot of standing raspberries into the pot, turn on the fire, simmer slowly, and keep stirring midway. The non-stick pan we use is to keep stirring for fear of it coming out. It’s best to use If you don’t stick the pan, it’s easy to get mushy. Add a few rock candy to taste it yourself. If you think the raspberry is slightly sour, you can add some rock candy.
7.
This is the effect after cooking for forty minutes
8.
In one hour, it's all broken and thick, let's take a close-up
9.
After boiled for an hour, basically a pot of raspberries, more than half of the pot is left after cooking. If the wooden spatula is thick and thick, it will succeed. The glass bottle is boiled in boiling water, sterilized and dried, and filled with raspberry sauce. Just go in and seal it. Remember to turn the sealed raspberry sauce bottle upside down for a few hours, and keep it fresh when it cools.
10.
In the end, turn off the fire picture, that is, the seeds of raspberry can't be broken or filtered. Who has a good way to recommend it, but it will not affect the later consumption.
Tips:
The best sugar is flour sugar instead of white granulated sugar. Half of the lemon is enough. Be sure to turn it upside down after filling.
