Homemade Delicious Hawthorn Sauce

Hawthorn is rich in vitamin C, carotene, and other substances. It can block and reduce the generation of free radicals, enhance the body’s immunity, and has anti-aging effects. It also helps eliminate body fat, reduce fat absorption, making it a great choice for those aiming at beauty and weight loss. Hawthorn is known to lower blood pressure, reduce cholesterol, and has antioxidant properties. It can eliminate harmful bacteria in the gastrointestinal tract, aid digestion, and contribute to liver health. With numerous benefits, hawthorn sauce is a versatile and delicious condiment that can be enjoyed by both young and old.

There are various recipes for hawthorn sauce, and after trying a few, I’ve summarized my experience with a formula that produces a fantastic taste. If you’re interested, feel free to give it a try, and I welcome any sharing or discussion of better methods ^_^

Ingredients:

• Hawthorn (without pits): 1000 grams
• Water: 600 grams
• Rock sugar (or white sugar): 400 grams

Instructions:

1. Rinse 1000 grams of hawthorn thoroughly and let them air-dry to remove excess moisture.
2. Use a small knife to remove the pits and stems from the hawthorn.

Cooking Process:

1. In a pot, add water, hawthorn, and 200 grams of sugar. Bring it to a boil and cook until the hawthorn is tender. It’s preferable to use a stainless steel pot.
2. It’s not necessary to cook for too long; once the hawthorn is tender, there should still be some water in the pot.
3. Transfer the cooked hawthorn into a food processor and blend for a few seconds until it becomes a puree.
4. Pour the puree back into the pot, add the remaining 200 grams of sugar, and bring it to a boil. Reduce to medium heat and stir-fry. Be cautious during this step, as bubbles may form due to the moisture in the hawthorn sauce. Use a lid to partially cover the pot and stir carefully to avoid splattering.
5. Stir-fry for about five to six minutes. When there are no large bubbles coming to the surface, and the hawthorn sauce becomes slightly thickened, remove it from heat.

Final Steps:

1. Let the hawthorn sauce cool slightly before bottling. Once completely cooled, seal the bottles and store them in the refrigerator. The sauce can last for several months without spoiling.
2. The recipe yields a large bottle and two small bottles of hawthorn sauce from two pounds of hawthorn.

Additional Tips:

1. The water content in hawthorn can vary depending on the variety. If using a drier type of hawthorn, consider adding an additional 100 grams of water.
2. The hawthorn doesn’t need to be cooked until overly soft; once it’s tender, you can blend it in a food processor.
3. If you don’t have a food processor, you can continue simmering the hawthorn in the pot until it becomes a fine puree. Add another 200 grams of sugar and stir-fry until it thickens. The rest of the process remains the same.