In the season when Hawthorn is listed, it is made into hawthorn sauce every year. It can be applied to bread, mixed in porridge or eaten directly. I learned to make macarons this year, and I plan to use the hawthorn sauce as a filling in macarons to balance the overall taste of macarons.
The bottle containing the hawthorn sauce is cooked in hot water before use and thoroughly sterilized. This kind of hawthorn sauce is not easy to deteriorate.
Ready to wash the haw
Go to the roots to go to the pedicle, the nuclear can not go, the hawthorn boiled and cooked will be rotten, I like the delicate sauce, after the boiled, the nucleus will be screened out, and it is necessary to do it in this step. Check it out.
There is no need to put too much water, the hawthorn itself will have water, and the sugar will be precipitated during the cooking process. Less water can shorten the cooking time.
After the fire is boiled, turn to low heat and cook until the haw becomes soft.
Squeeze with a spoon, add brown sugar, continue to cook until the water is reduced, sticky. Hawthorn sauce is sour, if you don't like sour, you can add one or a half of sugar.
Wait until the boil is not visible and the water is completely viscous.
After the pan is sifted, it is chilled and bottled. Sealed and refrigerated can be stored for about a week.
Do not use a wok in the pot of the hawthorn sauce!