Original osmanthus sauce (not dried or pickled)

Original osmanthus sauce (not dried or pickled)

Overview

In October in Jiangnan, the sweet-scented osmanthus is fragrant. I can’t help but want to make osmanthus sauce... This is my first time making osmanthus sauce, and it’s also my first time uploading a recipe. A little test of my skills, Kaisen~

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Ingredients

Steps

  1. Pick the sweet-scented osmanthus (be sure to choose the ones with thick flesh and strong fragrance), remove the flower stems and dead branches, and leave only the undamaged flowers.

    Original osmanthus sauce (not dried or pickled) step 1

  2. Flowers after selection. (No need to wash or dry. Washing and drying will weaken the fragrance. I pick the ones that are relatively clean, and then sift through them with a fine sieve after selection.)

    Original osmanthus sauce (not dried or pickled) step 2

  3. Choose old rock sugar.

    Original osmanthus sauce (not dried or pickled) step 3

  4. Sit the pot over high heat and simmer the rock sugar (the ratio of water to rock sugar is about 4:1). Pay attention to the heat. After boiling the pot, simmer over medium-low heat for 1 hour.

    Original osmanthus sauce (not dried or pickled) step 4

  5. Pour the selected osmanthus into a jar (the osmanthus should not be dried in the sun or overnight, and I did not salt it; it is necessary to retain the original fragrance of the osmanthus and make it neither bitter nor astringent). After the rock sugar is cooked, let it cool and pour it into the jar. Store it in a cool place or refrigerator.

    Original osmanthus sauce (not dried or pickled) step 5