The color of the hawthorn sauce is so bright and prosperous, it really feels like the Chinese New Year!

Hawthorn Sauce

When I saw my friend Wan Shanhong’s homemade hawthorn sauce, I couldn’t help but want to try it. I happened to buy a lot of hawthorns and make candy a few days ago. Snowballs and candied haws were not dared to be tried for fear of not making it well and wasting the materials. I felt that I was sure of the hawthorn sauce, so I made this sour and sweet dish based on Wanshanhong’s production method and my actual dosage. Hawthorn sauce. The colors produced are so bright and prosperous, it really feels like Chinese New Year!

Ingredients: hawthorn, rock sugar, water.

Steps:

Step 1, clean the hawthorn and drain it slightly

Step 2, remove the stems and core (I used nearly 1 hours)

Step 3. Add 750g of cold water to the pot and add the prepared hawthorn

Step 4. Bring to a boil over high heat, then turn to medium to low heat and cook slowly

Step 5: Cook until there is almost no moisture (I cooked it for 23 minutes). In fact, the hawthorns were already soft and rotten after 15 minutes of cooking. Because I didn’t have a food processor, I was worried that they would not be delicate enough, so I cooked them for a while longer

Step 6, use a rice spoon to crush it into a puree while it is hot

Step 7, add 150g of rock sugar to water and bring to a boil over high heat, then slowly simmer it

Step 8 Step 1: Boil until the water has basically evaporated and the syrup has become thicker

Step 9: Pour the syrup into the hawthorn mud

Step 10: Slowly over low heat Boil for 5 minutes

Step 11, let cool and then bottle

Tips:

If you use a food processor, you can make the hawthorn puree very fine. , mine is a little pulpy, but the taste is still good