1 recipe found
I took an order to process frozen hawthorn fruits. The hawthorn fruit is red, round and lovable. After being frozen and then thawed, it suddenly turns into a wrinkled and shriveled little old man. It seems like there is no other choice for this kind of fruit other than making jam and cakes. Looking at the pile of wrinkled fruits, my brain was racing and I decided to add half of them with brown sugar and puree them directly, and use the other half with white sugar to make hawthorn sauce. Let’s make the brown sugar hawthorn sauce first, which is less laborious and time-consuming. Removing the core of the thawed hawthorn fruit was not as difficult as expected, but it was not dry enough due to water seepage during the thaw. The most time-consuming part is to remove the core, and pureeing it is much faster. Without adding a drop of water, it will become a thin mud. The effect looks great. Suddenly I decided to do the same with the remaining half, and I was too lazy to waste time and get angry. Pack up the prepared hawthorn sauce and put it in the refrigerator - don't add too much sugar, as it may go bad at room temperature. Unexpectedly, when I took it out later, I found that it had condensed into blocks and turned into hawthorn cake. Wow, what an unexpected bonus. No wonder hawthorn is called the king of pectin, it can also gel like this. . . .
