Osmanthus and Hawthorn Sauce

Overview

In the hawthorn season, there happens to be sweet-scented osmanthus as well. The things you love most are combined and given to the people you love most.

Tags

• preparing meals
• fresh hawthorn
• osmanthus
• rock sugar
• white sugar
• water

Ingredients

Steps

1. 1 Soak hawthorn in salt water, wash, remove stems and core, prepare to steam

   

2. 2 The water in the pot has boiled and steamed for 15 minutes

   

3. 3 Take it out after steaming, add a small amount of water, and beat into puree in batches, or if you don’t have a food processor, you can crush it with a colander

   

4. 4 Pour into the stainless steel pot and cook over low heat

   

5. 5 Add white sugar and rock sugar at the same time and mix well

   

6. 6 Add dried osmanthus and stir evenly, cook over low heat, stirring constantly

   

7. 7 Gradually thickens, the color becomes brighter and darker, the pectin in the hawthorn sauce precipitates, and you can occasionally smell caramel, which means it is almost done. Stir constantly during this period to prevent sticking to the bottom. It's almost time to turn off the heat when the lines don't come together immediately when the spoon is passed across the sauce.

   

8. 8 Let cool for a while, then fill the bottle while it's still hot. Sterilize the bottles in advance to ensure they are clean and dry

   

9. 9 After completely cooling, cover, label, and the handcrafting is complete.