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A traditional Serbian delicacy served as a refreshment when your guests arrive, along with a glass of water.
Ingredients
1 kg cherries
750g granulated sugar
200 ml water
1 unwaxed lemon, sliced
Method
1. Discard any fruits that are not in perfect condition, wash them, and carefully remove the stones and stalks. Leave the stalks to dry completely before storing them in a jar so that you can use them later to make the perfect cherry tea.
2. To make the sugar syrup, heat the sugar and water in a large saucepan over low heat, stirring until the sugar has all dissolved. It is important that you keep going until there are no longer any sugar crystals left in the solution.
3. Put the cherries in the pan and add lemon. Bring to the boil and simmer for about 30-60 minutes, or until the cherries are soft. That also depends on the ripeness of the fruit. Make sure to frequently scoop out the foam that forms on the surface.
4. Take off the heat and cover with a damp muslin square, taking care not to let it touch the syrup, and leave to cool completely overnight.
5. Transfer the cherries to sterilized jars, then pour the syrup to cover the fruits completely. Seal and label the jars. Store in a cool, dark place for 4 weeks for the flavors to mature, and refrigerate after opening.
ENJOY!
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Slatko od Trešanja
U delu Hrvatske gde sam ja odrastala nije se pravilo slatko, za njega sam čula tek kad smo se odseliti u Srbiju i jedno vreme živeli tamo. Prvo sam ga naravno probala kod Ujne jedne divne žene ako još niste probali Ujnine Pituljice, neznam šta cekate! I moje prvo slatko je upravilo bilo od trešanja, kako već znate da je trešnja moja najomiljenija voćka onda je to svakako moralo biti isprobano upravo s trešnjom. Od tada je prošlo više od 20 godina a ja i dalje najviše volim slatko od "trešnje" pa red bi bio da podelim i ovaj recept sa vama.
Potrebno je;
1 kg trešanja
750g šećera
200 ml vode
1 neprskani limun
1. Birati samo one zdrave plodove, operiti ih i pažljivo ukloniti koštice i peteljke. Peteljke nikako ne bacati, ostaviti ih da se potpuno osuše prije nego ih spremimo u staklenku, kasnije ćemo ih koristiti za pripremu savršenog trešnjinog čaja.
2. Za izradu šećernog sirupa zagrijti šećer i vodu u velikoj posudi na laganoj vatri, mešajući dok se šećer potpuno ne otopi. Kuvati lagano još 10-ak minuta.
3. Dodati trešanje i kolutove limuna. Pustite da zakuva, kuvati na laganoj vatri oko 30 - 60 minuta (ili dok trešnje ne omekšaju ali treba da ostanu čitave). To zavisi i od zrelosti voća. Skidati pjenu koja se stvara na površini.
4. Skloniti s vatre i prekriti vlažnom mokrom gazom, krajeve pričvrstiti štipaljkama (da nebi gaza upala u slatko) ostavite da se potpuno ohladi nekoliko sati ili preko noći.
5. Trešnje prebaciti u sterilizirane staklenke, pa preliti sirupom da potpuno prekriju plodove. Zatvoriti i označiti staklenke. Čuvati na hladnom i tamnom mjestu 4 nedelje kako bi okusi sazreli, a nakon otvaranja staviti u frižider.
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