Domaci kompot od visanja sa cimetom i blagom aromom ruma, sa celim, mekanim visnjama i mirisnim sokom.
Oznake: zimnica.
Vreme pripreme: 1 h 30 minuta.
Vreme pasterizacije: 40 minuta.
Vreme hladjenja tegli: 8–12 sati.
Ukupno vreme pripreme: 10 h 10 minuta - 14 h 10 minuta.
Sastojci:
- 800g visanja
- 100g secera
- 300ml vode
- 1-2 kasike ruma
- 1 kasicica cimeta
Priprema:
Kuvanje kompota
1. Visnjama skinuti peteljke i izvaditi kostice.
2. U serpu sipati vodu, dodati secer i cimet, pa zagrejati na srednjoj temperaturi (4 od 6) dok secer ne otopi.
3. Dodati visnje i pustiti da kompot provri.
4. Smanjiti temperaturu na srednje nisku (3 od 6) i kuvati 10–15 minuta, bez jakog kljucanja, dok visnje ne omeksaju, ali zadrze oblik. Ne treba da jako kljuca, nego da lagano vri, da visnje ostanu cele i da ostane dovoljno soka.
5. Pred kraj kuvanja dodati rum i kuvati jos 1–2 minuta.
Sipanje u tegle
6. Tegle i poklopce prethodno sterilisati i drzati ih toplim* (vidi link ispod).
7. Vruc kompot sipati u tople tegle. Prvo rasporediti visnje, pa naliti vrucim sokom tako da budu potpuno prekrivene. Ostaviti oko 1–1,5 cm praznog prostora do vrha tegle.
8. Obristiti ivicu tegle, odmah zatvoriti sterilnim poklopcem i dobro zavrnuti.
Sterilizacija tegli za zimnicu
Pasterizacija kompota od visanja
9. U vecu serpu na dno staviti krpu da tegle ne dodiruju direktno dno.
10. Zatvorene tegle poredjati preko krpe, tako da se tegle ne dodiruju medjusobno.
11. Naliti toplu vodu do oko 2/3 visine tegli.
12. Zagrevati na srednjoj temperaturi (4 od 6) dok voda ne pocne da vri, zatim smanjiti na nisku ili srednje nisku (2–3 od 6) i pasterizovati 20 minuta, tako da voda lagano vri.
13. Tegle pazljivo izvaditi iz serpe.
Hladjenje kompota od visanja (posle pasterizacije)
14. Ostaviti da se potpuno ohlade.
Tegle se potpuno hlade na sobnoj temperaturi, na suvoj kuhinjskoj krpi ili drvenoj podlozi, dalje od promaje i hladne povrsine.
Ne pomeraj, ne otvaraj i ne zatezi ponovo poklopce.
Ostavi ih 8–12 sati dok se potpuno ne ohlade.
Cuvanje tegli sa kompotom od visanja
15. Kad se tegle potpuno ohlade, obrisi ih spolja.
16. Proveri poklopce — treba da budu ulegnuti i da ne "klikcu" kada ih pritisnes.
17. Oznaci tegle datumom.
18. Cuvaj ih na tamnom, hladnom i suvom mestu, najbolje u spajzu.
Ako je poklopac naduven, curi ili ne dihtuje kako treba, tu teglu nemoj cuvati na sobnoj temperaturi.
Rok trajanja kompota od visanja
Za pravilno sterilisane i pasterizovane tegle kompota od visanja:
- Neotvorene je najbolje potrositi u roku od 12 meseci, uz cuvanje na tamnom i hladnom mestu.
- Nakon otvaranja cuvati u frizideru i potrositi u roku od 3–5 dana.
- Ako se pojave buđ, neprijatan miris, mehurići, promenjena boja ili poklopac bude naduven, kompot baciti.
Saveti:
- Visnje ne kuvati predugo, jer mogu da se raspadnu i kompot postane mutan.
- Rum dodati pred kraj kuvanja kako bi aroma ostala izrazenija.
- Za vise soka dodati jos 100 ml vode.
- Za intenzivniji ukus visanja moze se koristiti manje vode, ali ce kompot biti gusci i koncentrisaniji.
Predlog: sa ovako spremljenim visnjama mozete napraviti:
Dunavske valove, marcipan kuglice, brzi kolac sa visnjama, bombice sa visnjama, kolac sa visnjama, punjene krofne sa visnjama, kolac sa visnjama sa mlekom.
Homemade cherry compote with cinnamon and a slight aroma of rum, with whole, soft cherries and fragrant juice.
Tags: winter stores.
Preparation time: 1 hour 30 minutes.
Pasteurization time: 40 minutes.
Cooling time of the jars: 8–12 hours.
Total preparation time: 10 h 10 minutes - 14 h 10 minutes.
Ingredients:
- 800g of cherries
- 100g of sugar
- 300 ml of water
- 1-2 tablespoons of rum
- 1 teaspoon of cinnamon
Preparation:
Cooking compote
1. Remove the stems from the cherries and remove the pits.
2. Pour water into a saucepan, add sugar and cinnamon, then heat at medium temperature (4 out of 6) until the sugar dissolves.
3. Add cherries and let the compote boil.
4. Reduce the temperature to medium-low (3 out of 6) and cook for 10-15 minutes, without strong boiling, until the cherries soften but keep their shape. It should not boil strongly, but should boil gently, so that the cherries remain whole and enough juice remains.
5. Towards the end of cooking, add rum and cook for another 1-2 minutes.
Pouring into jars
6. Sterilize jars and lids and keep them warm* (see link below).
7. Pour hot compote into warm jars. First spread the cherries, then pour hot juice so that they are completely covered. Leave about 1-1.5 cm of empty space to the top of the jar.
8. Clean the edge of the jar, immediately close it with a sterile lid and screw it tightly.
Sterilization of jars for winter storage
Pasteurization of cherries compote
9. Place a kitchen cloth on the bottom of a large pot so that the jars do not touch the bottom directly.
10. Arrange the closed jars over the cloth, so that the jars don't touch each other.
11. Pour hot water up to about 2/3 of the height of the jars.
12. Heat on medium heat (4 of 6) until the water starts to boil, then reduce to low or medium-low (2–3 of 6) and pasteurize for 20 minutes, so that the water boils gently.
13. Carefully remove the jars from the pot.
Cooling compote from cherries (after pasteurization)
14. Leave to cool completely.
The jars are cooled completely at room temperature, on a dry kitchen towel or wooden surface, away from drafts (airflow) and cold surfaces.
Do not move, open or retighten the lids.
Leave them for 8-12 hours until they cool completely.
Storing cherry compote jars
15. When the jars have cooled completely, wipe the outside of them.
16. Check the lids — they should lie down and not "click" when you press them.
17. Label the jars with the date.
18. Store them in a dark, cool and dry place, preferably in a pantry.
If the lid is inflated, leaking or does not seal properly, do not store the jar at room temperature.
Shelf life of cherry compote
For properly sterilized and pasteurized jars of cherry compote:
- Unopened ones are best consumed within 12 months, stored in a dark and cool place.
- After opening, store in the refrigerator and consume within 3-5 days.
- If mold appears, an unpleasant smell, bubbles, a change in color or the lid is swollen, throw away the compote.
Tips:
- Do not cook the cherries for too long, because they can fall apart and make the compote cloudy.
- Add rum towards the end of cooking so that the aroma remains more pronounced.
- For more juice, add another 100 ml of water.
- Less water can be used for a more intense flavor of the compote, but it will be thicker and more concentrated.
Suggestion: with sour cherries prepared like this you can make:
Danube waves, marzipan balls, quick sour cherries cake, sour cherry balls, cake with sour cherries, donuts stuffed with sour cherries, cake with sour cherries with milk.
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