食谱：樱花果酱
樱花的清香花味使其成为一种用途广泛的酱汁，可用于蔬菜、肉类或鱼类。
份量：3份
原料：
- 1汤匙樱花果酱
- ½ 汤匙醋
- ¼茶匙盐
- 1茶匙柠檬汁
- 1汤匙橄榄油
指示：
- 将樱花果酱、醋、盐和柠檬汁充分混合，直到盐完全溶解。
- 分次少量加入橄榄油，搅拌均匀，直至充分乳化。
- 可作为蒸蔬菜（如图所示）、生牛肉片的浇头，或代替蔓越莓酱用于火鸡、猪肉、鱼或肉。
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Thank you for trying our recipe Kim and so glad your kids enjoyed it (especially over broccoli!)
I made this and served it over steamed broccoli! Everyone loved it, including my kids!