Cherry sauce

Ingredients Recipe Cherry 500g white sugar 500g citric acid 3g cold water 500ml alum 5g
production method
1. Choose fresh, non-rotten cherries, wash and denuclearize them, crush them in mud with
tissue
mashers (also available in the form of meat clicing machines and kitchen knives).

2. Pour the cherry puree and water into the pan, bring to the boil over a high heat and bring to the boil for about 5 minutes, then add the sugar and citric acid, cook over a low heat, and stir constantly to avoid the sauce quality.

3. After 15 minutes of cooking over a small heat, pour the gelatin, which has been
heated
and fully dissolved (soaked in a small amount of water and heated) evenly into the pan and continue cooking for about 10 minutes. Take a little jam drip into the dish, if there is no dispersal phenomenon, you can turn off the fire, and at the same time add
flavor
stir well.

4. Put the made cherry sauce in a clean container, cover it and store it in a cool and airy place.