Homemade hawthorn sauce

Overview

When I saw my friend Wan Shanhong’s homemade hawthorn sauce, I couldn’t help but want to try it. I happened to buy a lot of hawthorns a few days ago and made a sugar snowball. I didn’t dare to try the candied haws for fear of not making it well and wasting the materials. I felt that this hawthorn sauce was still reliable, so I made this sour and sweet hawthorn sauce based on Wan Shanhong’s production method and my actual dosage. The colors produced are so bright and prosperous, it really feels like Chinese New Year!

Tags

• homemade sauce
• hawthorn
• rock sugar
• water

Ingredients

Steps

1. 1 Clean the hawthorn and drain it slightly

   

2. 2 Remove the stem and core (it took me nearly an hour)

   

3. 3 Add 750g cold water to the pot and add the prepared hawthorn

   

4. 4 Bring to a boil over high heat, then reduce to medium to low heat and simmer slowly

   

5. 5 Cook until there is almost no moisture (I cooked it for 23 minutes). In fact, the hawthorns were already soft and rotten after 15 minutes of cooking. Because I didn’t have a food processor, I was worried that they would not be delicate enough, so I cooked them for a while longer

   

6. 6 While hot, use a rice spoon to crush it into a puree

   

7. 7 Add 150g of rock sugar to water and bring to a boil over high heat, then slowly simmer it

   

8. 8 Cook until the water has basically evaporated and the syrup has become thicker

   

9. 9 Pour the syrup into the hawthorn mud

   

10. 10 Simmer over low heat for 5 minutes

    

11. 11 Let cool and then bottle