Red wine cherry sauce

The practice of red wine cherry sauce


Red wine120g (at least 50g)
White sugar70g
Lemon juice (optional)Moderate amount (adjusting acidity)

The practice of 'red wine cherry sauce'

  1. Wash the cherries and dry the water. Remove the handle and use a thick straw or chopstick to push the core out.

    The practice of red wine cherry sauce Step 1
  2. Add white sugar, mix well, cover with plastic wrap, and chill in the refrigerator for at least 1 hour, preferably half a day or overnight, marinate the juice. (Can be stirred evenly with a clean spoon, or you can press a little weight on the plastic wrap to help the juice)

    Red wine cherry sauce practice Step 2
  3. Pour the marinated flesh and juice into the pot, boil over high heat and cook until the cherry color is lighter. Add at least 50g of red wine (I like to add a little 120g if I like the wine), and boil again. Slowly tanning, remember to stir to prevent sticking and floating foam.

    Red wine cherry sauce practice Step 3
  4. When the cherries are soft, the liquid in the pot is thicker (the jam will be more viscous after refrigerating, this time it will not be too dry), turn off the heat, put it into a clean and sealed tank without water and oil, seal, let cool Put it in the refrigerator and refrigerate. Mixing yoghurt, bread, and grilled meat with Western food is a good choice - because this jam does not add a lot of sugar, the mouth is also very delicious ~


I chose the yoghurt-made cherries, not the cherries. If the cherries are sweet, I can use lemon juice to adjust the acidity. It is highly recommended to use whole nucleated cherries, and the big flesh is too good to eat! The sugar of this jam has been put very little, and it is hard to condense the glue. It is not recommended to continue sugar reduction. Similarly, because the amount of sugar is small, the shelf life is relatively short, and it is best to eat as soon as possible.