Raw materials of cherry sauce: cherry 1000g, white sugar 750g, citric acid 0.3g, gelatin 5g, a little edible essence and proper amount of water. Production method: 1. Wash the fresh cherries that are not rotten and cut into small pieces. It is best to peel and remove the core, but it can also be peeled and removed after cooking. 2. Pour the cherry pieces into the pot, add enough sugar and a little water (about 1- 10) to submerge the cherry. Cook on low heat 10- 15 minutes, and keep stirring at the same time to prevent the pan from sticking and burning. 3. 10- 15 minutes later, the cherry has become transparent, red and bright glass, and the pot has basically become thick sauce, so it is time to cease fire. 4. Bottle the prepared cherry sauce and put it in the refrigerator or in the shade.

Beauty beauty, anti-aging, weight loss, anti-inflammatory, analgesic, blood-enriching and blood-nourishing effects. Cherry sauce is rich in vitamins and trace elements, which can be used to relieve joint swelling and pain caused by rheumatism, and also has a certain relieving effect on obesity, anorexia and indigestion.