红酒桑葚果酱

2024-06-11 11:58:58 383

红酒桑葚果酱
酒酿果干的华丽口感,衬托桑葚好滋味。
今天的果酱作品是红酒桑葚果酱,桑葚又叫桑果,味甜汁多,是人们常食的水果之一。中国医学认为桑葚味甘酸,性微寒,具有补血滋阴,生津渴,润肠燥等功效,主治阴血不足而致的头晕目眩,耳鸣心悸,烦躁失眠,腰膝酸软,须发早白,消渴口干,大便干结等症。
现代研究证实,桑葚果实中含有丰富的葡萄糖、蔗糖、果糖、胡萝卜素、维生素(A原、B1、B2、PP及C、、苹果酸、琥珀酸、酒石酸及钙质、磷质等营养成分。

Details of ingredients

  • 桑葚果干200g
  • 冷开水150g
  • 柠檬汁100g
  • 红葡萄酒300g
  • 冰糖300g

Technique

  • 难度初级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 红酒桑葚果酱

  • 1.桑葚果干洗净;
  • 2.浸在红酒中;
  • 3.将绿柠檬洗净、对切后榨汁,取100g;
  • 4.将桑葚果干、红酒汁、柠檬汁、与冰糖放在玻璃盆内搅拌均匀,用保鲜膜封好,放进冰箱3天,每过1天需取出来搅拌一次;
  • 5.将果酱瓶洗净,放入锅中,加水摸过瓶子,煮沸10分钟,关火后将瓶盖放入锅中,继续消毒10分钟;取出沥干水,倒扣果酱瓶;
  • 6.自冰箱中取出,倒入铜锅内以中小火熬煮;
  • 7.煮沸后将涩汁去除;
  • 8.熬煮至果酱浓缩为1/2后即关火,将果粒捞出打成果泥;
  • 9.将果泥倒回铜锅中,重新开火熬煮;煮至沸腾,再煮3分钟即关火;
  • 10.将果酱装进瓶内,盖紧瓶盖后趁热倒扣,倒扣30分钟后洗净瓶身,置于室温3~7天再放进冰箱中冷藏。
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