Blueberry sauce: first cut the lemon in half, then squeeze it into juice, wash the blueberries, drain the water, put it in a pot, add a proper amount of lemon juice and stir evenly, then cook for 5 minutes on medium heat, then turn to low heat, add a proper amount of maltose, cook for about 3 minutes, stir constantly, then add some fine sugar, stir while cooking until the jam thickens, put it in a container while it is hot, and then cool.
Mango sauce: firstly, cut mango meat into small pieces, squeeze out lemon juice, put mango meat and lemon juice into a pot to boil, then reduce the heat, add proper amount of maltose until it melts, add white sugar, continue to cook until it becomes thick, then turn off the heat, put the jam into a sterilized bottle while it is hot, and fasten the cap.
Pineapple sauce, you need to peel off the pineapple, soak it in salt water for a while, and then clean it. Cut the pineapple into small pieces, put it in a container, put a layer of pineapple and a layer of crystal sugar, put it all in the refrigerator, marinate for a few hours, then pour it into a non-stick pan and simmer for about 30 minutes. You need to keep stirring with a shovel to make it heated evenly until it thickens.
You can also make cherry sauce. You need to clean the lemon, soak the cherry in salt water, then core the cherry, squeeze the lemon into juice, add appropriate amount of honey according to your own preference, mix the lemon juice, cherry and honey, stir well, and put it in the refrigerator for one night. The next day, you can put the cherry and juice together in a pot, add some rock sugar appropriately, and cook for 65,438+00 minutes to make foam.