Osmanthus sauce
Overview
What wakes me up every morning is half dream, half adrenaline, and now, the scent of osmanthus downstairs is added. There are sweet-scented osmanthus and gardenia downstairs. I only like the fragrance of sweet-scented osmanthus. Gardenia is so strong that you can smell the sweet and even greasy smell floating in the air from across the street. While taking a walk in the evening and thinking quietly about something, I suddenly discovered, oh, the sweet-scented osmanthus is blooming. I have different preferences for color and fragrance. I prefer golden osmanthus and tan osmanthus. I always feel that the light yellow color of golden osmanthus cannot withstand the tossing of a few autumn rains and will turn into the pale color of poorly dyed inferior cloth. Dangui is much better. The lively orange color is more and more attractive in this gloomy season~ Having said that, Dangui and Golden Osmanthus have different smells and have different uses. Dangui is more fruity than Golden Osmanthus. I usually dry it and put it directly on porridge and rice, and it still has a slight sweetness; Golden Osmanthus is outstanding in its fragrance but not sweetness. Adding some sugar and honey to make Osmanthus Jam is the most suitable. God knows how many times this year I wanted to open it halfway and take a bite~
Tags
Ingredients
Steps
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Add some salt to the picked osmanthus and wash it carefully
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Let it dry outside for a while to dry the surface moisture
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About the same amount of granulated sugar or rock sugar and osmanthus, add it little by little
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After each addition, knead the sugar and osmanthus together with your hands
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The kneaded osmanthus has lost a little water, its volume has become significantly smaller, and its color has also turned a bit ugly brown
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Add a little bit of salt and mix well
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Sterilize the glass bottle with boiling water. After drying, put the sweet-scented osmanthus into it densely
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Pour a layer of honey on top, seal it and put it aside and wait for a year~
