Versatile Hawthorn Sauce

Wash all the hawthorn fruits thoroughly, drain the water, and remove the tops and bottoms of the fruits.

Cut vertically and remove the pit.

Cut into small pieces. One fruit, I divide it into ten parts.

Cut all of it.

Add 100ml of water to the maltose and bring to a boil over high heat, stirring occasionally. When it starts bubbling, reduce to low heat. Use chopsticks to take a little and taste it; when it feels a bit sticky to the teeth, you can add the hawthorn in batches.

Gently stir, and when the hawthorn turns from 'white flesh' in front of the spatula to 'translucent,' you can turn off the heat.

While hot, pour it into the bottle, screw the lid on tightly, and let it cool before storing it in the refrigerator. The taste is even better after chilling!

The taste is sweet and sour, and the flesh is chewy. It can be spread on bread or used as a filling inside bread.