Candied Hawthorn
Overview
Big fruit hawthorn, sliced, dried, pickled with sugar, so delicious, I don’t know what to call it or how to make it, so I’ll just pick it up. The hawthorn we have here is the green kind. In the past, the wild ones on the mountain were very astringent, and many of them still had residue. Now the ones sold are cultivated ones. The fruit is large and has no residue, and the astringency is seriously reduced. It is delicious with a little preparation. This fruit, no matter how it is cooked, or not processed at all, will make you drool just thinking about it, which is comparable to looking at plum blossoms to quench thirst.
Tags
Ingredients
Steps
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Wash and cut the large-fruit hawthorns, and remove the core when cutting. Let it dry for two or three days, until the skin becomes wrinkled and bent. I didn’t take a photo of the cut, but when it was drying I couldn’t bear it anymore and decided to post the recipe.
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After drying, it is best to wash it lightly with clean water, because it is inevitable that there will be dust if it is left to dry outside for a long time.
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Find a clean container, put the hawthorn in it, and sprinkle with sugar. Some people use rock sugar, but I think the rock sugar is too big to melt.
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Toss evenly.
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Sprinkle more sugar on top one last time.
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I didn't have a larger container and the pot I used didn't have a lid. Seal with plastic wrap.
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You can put it in the refrigerator or not. I don’t remember how long it’s been there, maybe a week, the sugar melted, and I tasted it to see if I needed to add more sugar. During the marinating period, you can toss to marinate the bottom and top parts evenly.
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Just let it dry for another day. Don't dry it too much, or it will become hard. You don't have to dry it, it will just be wet with sugar water. Don't throw away the remaining sugar water. You can drink it directly. If it is strong, make some boiling water or use it to stew meat. It will also be delicious.
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After drying, eat while drying.
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Keep sealed. Very appetizing (⊙o⊙)
