Ingredients?

Hawthorn (without core) 1000g

Water

600g< /p>

400 grams of rock sugar (white sugar)

?

How to make delicious homemade hawthorn sauce?

1000 grams of hawthorn, washed and dried.

Please click to enter the picture description

Use a knife to remove the core and stem.

Please click to enter the picture description

Put water in the pot, add hawthorn, add 200 grams of white sugar, bring to a boil over high heat, and cook until the hawthorn is cooked and soft. It is best to use a stainless steel pot.

Please click to enter the picture description

It does not need to be cooked for too long, as long as the hawthorn is cooked, there should still be some moisture in the pot.

Please click to enter the image description

Put it into the food processor and puree it in a few seconds.

Please click to enter the picture description

Pour back into the pot, add the remaining 200 grams of sugar, bring to a boil over high heat, then change to medium heat and stir-fry. Be careful at this time. The water in the hawthorn sauce will produce bubbles as the temperature rises. When the bubbles surface and break, it is easy to splash out the hawthorn sauce. You should hold the lid of the pot in your left hand, half covering the mouth of the pot, and stir-fry with a spatula in your right hand. , in short, be careful not to get burned.

Please click to enter the picture description

Fry for about five or six minutes. When no big bubbles emerge and the hawthorn sauce is slightly sticky, you can stop the fire. Serve out. (Be careful not to fry it too thickly, otherwise it will turn into hawthorn cake when it comes out).

Please click to enter the picture description

Allow it to cool slightly before bottling it. After it is cool, seal it and store it in the refrigerator. It can be stored for more than half a year without deterioration. I make so much every year that I can never get enough~

These are two kilograms of hawthorn *** to make one large bottle and two small bottles.