The temptation of wine red -- cherry sauce(jiu hong de you huo ying tao jiang )

The temptation of wine red -- cherry sauce

Introduction:

"I've been crazy about making jam recently. The wine red of cherry is really charming. This time, no white granulated sugar was added, but the honey from Tilia amurensis was just received. It's delicious. "

Production steps:

Step 1: there are several kinds of cherries from my hometown in Shandong, but I only know crystal and Dahongpao.

Step 2: clean the cherry, remove the pedicels, poke the big end of the chopsticks at the bottom of the cherry, and the core will naturally squeeze out from the other end. This method is fast and convenient to remove the core.

Step 3: stir a little with the cooking machine, don't beat too much, a little bit grainy, taste better.

Step 4: add half of the lemon juice to the cherry juice and pour it into a pan. Bring to a boil over high heat, stir fry over medium heat, keep stirring, so as not to paste the pot. Stir fry until the cherry water is dry and thicken. Add honey and bottle while hot.

Step 5: the color and taste are good. It's good for us women to eat more cherries. ha-ha

Materials required:

Cherry: 700g

Lemon: half

Honey: 170g

Note: 1. Don't stir fry in iron pan, preferably stainless steel or non stick pan. 2. Don't fry for too long to avoid blackening. 3. Sugar or honey is not recommended too little, because there is no additives, high sugar, the longer the shelf life. 4. The jam bottle should be fully disinfected and reused after drying.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Jiu Hong De You Huo Ying Tao Jiang