Cherry sauce
2024-12-18 14:59:10 150
I bought local cherries, although they are very ripe, they are small in size and my family finds it troublesome, so I boiled them in sauce. 800g of pitted cherries, with 300g of sugar and half a lemon, the finished product is 400g.
Details of ingredients
Technique
Steps to make Cherry sauce
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1.800g of seedless cherries. The core is squeezed out by hand because cherries have high maturity and squeezing the core is more convenient than digging it out. In addition, the juice is more easily extracted from the squeezed flesh.![]()
2. Add 200 grams of white sugar, cover with plastic wrap and refrigerate until cherry juice is extracted.![]()
3. Pour the cherry juice with water into the pot. Here's a reminder: never use a Corning Jar to cook jam! Because the temperature at the bottom of the pot is too high, it is prone to sticking.![]()
4. After the pot boils, there will be a lot of foam on the surface. Use a small spoon to gently skim it off, don't be reluctant. Use a shovel to continuously push against the bottom of the pot.
