The Temptation of Burgundy---cherry Sauce

The Temptation of Burgundy---cherry Sauce

1. There are several varieties of cherries sent from my hometown in Shandong, but I only know Crystal and Dahongpao.

2. Wash the cherries, remove the stalks, and poke the bottom of the cherries with the big end of the chopsticks. The pits are naturally squeezed out from the other end. This method is quick and convenient.

3. Use a food processor to beat it a little bit, don’t beat it too much, it’s a little bit grainy and taste better.

4. Add half of the lemon juice to the cherry juice and pour it into a saucepan. Bring to a boil, turn to medium heat and stir fry, stirring constantly to avoid sticking the pot. Stir-fry until the cherry water is dried and thickened, add honey, and then bottle it while it is hot.

5. The color and taste are good. Eating more cherries is good for us women. Haha

Tips:

1. Do not fry in an iron pan, preferably stainless steel or non-stick pan.

2. The frying time should not be too long to prevent the color from turning black.

3. It is not recommended to have too little sugar or honey, because there are no additives, the higher the sugar content, the longer the shelf life.

4. The jam jar should be fully disinfected and dried before use.