A drink made from these small but very tasty apples is a real find for every housewife. Preparing a compote from ranetka, the recipe of which can vary depending on the tastes of large and small family members, is very simple, and there are enormous benefits hidden in it! Compote of heavenly apples For their amazing taste and wonderful aroma, small neat…
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Paradise apples (ranetki) are one of the most popular fruits in Siberia. They are distinguished by a huge variety of colors and flavors of fruits, which allows you to prepare compotes of various shades. The proposed material discusses various recipes for preparing compote from ranetki for the winter in a 3-liter jar and the rules for storing preparations.
To prepare a beautiful compote, you need to know which varieties are most suitable for this.
A housewife planning to brew this drink should pay attention to the following points:
- loose and crumbly fruits have peels that burst from boiling water. This will ruin the appearance (rags in a jar);
- a drink made from hard and juicy varieties will look great;
- In tart varieties, the undesirable taste will intensify after heat treatment, so you should refrain from such ranetkas.
Adding other berries and fruits will add a special aroma to the taste of the drink.
Preparation of the main ingredient
The apples must be sorted, washed thoroughly, peeled (you can leave a thin peel), cut into two or four parts and remove the core. The last operation is not necessary - the whole fruit can be used. Damaged areas must be removed and dried.
Durum varieties of ranetki are pre-blanched in water heated to ninety degrees, then dipped in cold water. To preserve the attractive appearance of cut apples, they are dipped in salted water to prevent darkening.
Apple-cherry drink
Compote of ranetki and cherries for the winter has a very beautiful ruby color, unlike a drink made only of apples.
In addition, cherries will give it a slight sourness, which will be especially appreciated by those who do not like too sweet drinks. For a three-liter jar of compote you will need:
- 300 g ripe cherries;
- 500 g ranetki;
- 1 tbsp. Sahara;
- 3-4 citrus slices (lemon or orange);
- 2.7 liters of water.
Step-by-step preparation:
- Wash the Ranetki and cut into two parts. You can leave the fruit whole, but then you need to chop it.
- Remove the stems from the cherries and leave the pits
- Place everything in a bottle, not forgetting the citrus slices.
- Dissolve sugar in water, boil for 2-3 minutes and fill the jar with syrup.
- Seal, cover with a warm blanket and leave to cool.
Methods for preparing compote at home
There are a huge number of recipes for making compote from ranetki as preparations for the winter. Below are a few of the most popular.
A simple step-by-step recipe for the winter
To cook compote at home, without resorting to sterilization, you need to prepare:
- six hundred grams of apples;
- one hundred fifty to three hundred grams of sugar.
The procedure is as follows:
- two liters two hundred milliliters of water are poured into a pan, placed on the stove and brought to a boil;
- the jar is thoroughly washed and sterilized;
- prepared apples (in whole form, if large - cut into pieces) are placed in a sterilized bottle and filled with boiling water;
- the workpiece should stand for fifteen minutes, then the water is poured back into the pan, sugar is added, boiled for up to five minutes and poured back into the jar;
- The bottle is twisted and placed in an insulated place.
The treat is ready.
In a slow cooker
This drink can also be prepared in a slow cooker. To do this you will need:
- apples (semi-cultivated ones are also suitable) – one kilogram;
- sugar – one hundred and fifty grams.
Fruits are placed in a slow cooker. Pour two liters of boiling water into the bowl and turn on the stewing mode. Cook at the indicated mode for fifteen minutes, the lid must be closed. The drink should steep for about twenty minutes, after which it is poured into a jar and rolled up.
With plum
You will get a tasty delicacy if you add plums to the preparation with ranetki. For a 1-liter jar you will need:
- three hundred grams of apples;
- one hundred twenty grams of plums;
- eighty grams of sugar.
Apples are prepared using the above method. The plum is divided into halves and the pit is removed. The fruits are poured with boiling water, sugar is added, the workpiece is placed in a water bath for sterilization - within ten minutes after boiling.
With chokeberry
A great addition to apple compote is chokeberry. The drink will have a unique and original taste. First, the sugar syrup is boiled - water and sugar are taken in a two to one ratio. Fruits and berries are thoroughly washed, rowan berries are blanched. The raw material is placed in a jar, filled with boiling syrup and rolled up.
With sea buckthorn
To prepare a drink from ranetki with sea buckthorn, you will need:
- four hundred grams of ranetki;
- two glasses of sea buckthorn berries;
- a quarter teaspoon of citric acid;
- three hundred grams of sugar.
Boil one and a half liters of water, pour sugar into it and cook until completely dissolved. The berries are washed, placed in a jar together with the apples, filled with syrup, and citric acid is added. The workpiece is sterilized for up to twenty minutes and closed.
With pears
Many housewives cook this compote with pears. The procedure for preparing fruit is similar, but the pear must be cut into four parts. Given the sweetness of the pear, the amount of sugar is slightly less than with other fruits. The drink is prepared in the same way as the previous version.
From cut ranetkas
If large ranetki are used, compote is made from chopped fruit. But when choosing apples, you should exclude soft and loose varieties - the fruit will fall apart in the jar. The cooking recipe is no different from the first one listed above.
With orange
You will get a tasty drink if you prepare compote from ranetki with the addition of oranges. For a three-liter bottle you will need:
- twelve apples;
- one orange;
- half a kilogram of sugar.
Preparing apples - as mentioned above. The orange is washed and cut into rings that fit freely through the neck. If you cut an orange into half rings, they will fall apart during processing, ruining the appearance of the drink.
Place apples in a sterilized jar, add circles of oranges, pour boiling water, and add sugar. The workpiece is placed for sterilization for about a quarter of an hour.
With grapes
To make a drink from ranetki with grapes, you will need:
- half a kilogram of apples and grapes;
- three hundred grams of granulated sugar.
The grapes are separated from the branches, and the raw materials are washed under running water. Excess moisture should drain off. Lids and jars are sterilized. Boiling water is poured into a bottle with ranetki and grapes placed in it. After a ten-minute pause, the liquid is poured into a container, sugar is added and the composition is brought to a boil again. The jar is filled and rolled up.
From sour wounds
If the ranetkas turn out to be sour, in order not to spoil the drink, you should increase the amount of sugar. Otherwise, the workpiece is performed as usual.
Cinnamon
A pinch of cinnamon is placed in a fabric bag and dropped into the syrup being prepared to pour the compote. The cooking procedure for other points remains unchanged.
With cherry
To prepare compote with cherries, you will need three glasses of berries, half a kilogram of apples, and three hundred grams of sugar. The cherries do not need special preparation - just sort them out, wash them thoroughly, and dry them from excess moisture. The cooking procedure is similar.
With prunes
Dried or fresh prunes are suitable as an original addition to ranetki. The dried one is pre-soaked, washed, and the seeds are removed (if any). Freshly washed, and the seeds are also removed. The rest of the recipe is no different from the previous ones.
With mint
Mint will add freshness to the drink and will better quench your thirst. Fresh leaves are washed, blanched in boiling water, and added to apples. The sequence of actions is similar.
Without sterilization
Many housewives do not consider sterilization a prerequisite for preparing compote. It is enough to sterilize the jar to prevent bacteria and temperature changes from entering it (otherwise the glass may crack).
Sugarless
For a kilogram of apples you will need a pinch of anise and cinnamon, three peas of allspice. Spices are placed in a canvas bag and boiled with boiling water. The mixture is poured into apples, the container is sterilized for about ten minutes and rolled up.
Compote of heavenly apples and pears
The apple-pear combination is rightfully considered one of the best and, at the same time, the most affordable. The compote made from Ranetki apples and pears is very rich and moderately sweet. The richness and sweetness of the compote can be adjusted by reducing or increasing the amount of fruit and sugar.
Ingredients:
- Ranetki – 500 gr.
- Pears – 500 gr.
- Sugar – 250 gr.
- Drinking water – 3 l.
Cooking process:
- Select ripe fresh apples and pears. It is best to use strong varieties of fruit, as they will not boil in boiling water. Trim off any damaged or rotten areas from apples and pears and wash the fruit in warm running water.
- At the same time, place a container of clean drinking water on the stove and turn on the heat until the water boils. While the water is heating, rinse the seaming jar in hot water with mustard powder or baking soda. Then sterilize the container using steam, in the microwave or in the oven.
- Place apples and pears in a clean, sterile jar and pour boiling water into it, first checking the jar for cracks and placing a long metal spoon or other object inside to prevent the jar from bursting. Cover the jar with a lid and leave it on the counter until it cools completely. When the liquid in the jar has cooled, pour it back into the saucepan or bowl in which you brought the liquid to a boil.
- Pour sugar into a container with liquid and bring the syrup to a boil. When the syrup boils, pour it back into the jar and quickly seal the mixture using a sterile lid. Turn the jar upside down and wrap it in a warm blanket or towel so that it cools in the “fur coat” for about a day. Then you can move the jar of compote to the cellar or pantry.
There is such a variety of apples - ranetka. The fruits are always small and often not very sweet. If such a tree grows on the farm, then there is more care for it, the apples themselves are larger and sweeter. But there is wild ranetka, where the fruits are small and sweet in mid-September. Here in the Urals.
But it is this variety that produces an incredibly aromatic compote. Therefore, the article is dedicated to this wonderful drink.
The most interesting thing is that it is precisely the aftertaste that I praise that remains from canned compotes. And not cooked at home in a pan.
You can diversify the taste with different spices, fruits and additives. For example, add mint, cinnamon and vanilla, pear or plum. I will describe some successful combinations below.
Rules for storing treats
If the drink is preserved correctly, it is perfectly stored without creating special conditions. It is enough to place the jars in a dark, cool place with a temperature range from zero to plus twenty-five degrees. Unsterilized compote must be stored in the refrigerator.
As we can see from the presented material, preparing compote from ranetki for the winter will not take much time and labor, but will allow you to stock up on a flavorful drink that perfectly quenches your thirst.
It’s a rare housewife who will miss the opportunity to seal a compote of ripe ranetki for the winter immediately in a 3-liter jar. After all, ranetki are otherwise called “paradise apples” for their delicate taste and pleasant appearance. A unique advantage that pleases all housewives without exception is that it retains its shape even in compote. The taste of the drink is rich, soft and has a light spicy aroma.
Ranetki are fruits rich in useful minerals and vitamins. Even after heat treatment, apples retain a record amount of microelements, such as:
- potassium, essential for the heart;
- iron, to enrich the blood;
- phosphorus and calcium to normalize metabolism.
In winter, this delicacy will be an exceptional source of boosting immunity and preventing various diseases.
To prepare a tasty and healthy compote from ranetki, you do not need to follow exceptional rules. All stages coincide with the preparation of a classic delicacy.
However, it is necessary to remember: ranetki are almost devoid of natural acid! Therefore, it is recommended to add it additionally, replace the acid with more sugar, or give preference to strict sterilization at all stages of preparation.
Preparing apples
According to recipes for compote from ranetki for the winter, small apples are usually placed whole, without cutting them into pieces. In this regard, more careful processing of the fruit is required. First of all, you should carefully inspect each apple for damage or pests. Only healthy whole fruits are suitable for compote. This is the case when one “bad guy” can ruin all efforts. The presence of spoiled fruits will not only spoil the appearance, but will also act as a time bomb, and the jar will not last long.
The sorted quality fruits must be washed well and laid out on a towel to dry. Some recipes for compote from ranetki for the winter call for the presence of twigs on the fruit. Such fruits look beautiful in a jar, and the drink acquires a subtle flavor.
Ranetki with twigs can only be used for rolling very sweet compotes. The less sugar in a drink, the greater the risk that it will not last long.
Another nuance of how to cook compote from ranetki for the winter is to pierce them before putting them in a bottle. This will keep the apples intact under the influence of boiling water. In addition, they will be saturated with sugar syrup faster and will release their juices better.
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To prick the fruit, it is better to use wooden toothpicks, and the punctures themselves should be made closer to the tail.
Preparation of the main ingredient
The most troublesome thing in preparing a delicious compote from ranetki is preparing the apples for further processing. To do this you need:
- Sort through the fruits, carefully examining each one separately. They should not show signs of rot or disease. If found, infected fruit should be discarded.
- Ranetki are more attractive with branches at the base. However, if they are present, the compote may not survive until winter. But if you add much more sugar than usual, it will work as a preservative and prevent the jar from “exploding.”
- Apples should be washed thoroughly and the water should be allowed to drain.
- Also, each wound must be pierced at the base with a skewer. This will preserve the integrity of the fruit skin and, accordingly, a cloudy sediment will not appear. Whole apples, while in a jar, retain their aesthetic beauty.
- Glass jars for compote should certainly be carefully sterilized. Only metal lids will be required. You can also use screw caps, but you need to tighten them all the way.
Sterilization can be done in 3 ways:
- in the oven, leave the jars for 10-15 minutes at a temperature of 110 degrees;
- in the microwave, turning the power on to 70 and heating for 3-5 minutes;
- in a saucepan, leaving the jar upside down in boiling water for 15-20 minutes.
Compote of ranetki with chokeberries, recipe for a 3-liter jar without sterilization
Chokeberry is very useful. But in the preparations it plays a leading position and colors everything in its dark color.
The more berries you add, the richer the drink will be.
Let's take:
- 400 g ranetki,
- 200 g chokeberry,
- 3 cups sugar
- 3 liters of water.
First, thoroughly wash and sterilize the jar. You also need to pay attention to the fruits: wash them and sort them. We remove the dented and beaten ones; it is better not to put them in the compote.
Place the chokeberry and apples in a container and go prepare the syrup.
To leave more vitamin in the preparation, we will make one filling. To do this, add sugar to the water. For good measure, we took 3 liters, but it will take a little less. About 2.7 liters of syrup. It depends on whether you changed the ratio of ingredients, maybe added more apples and berries.
Place the container with the syrup on heat and wait for it to boil. As soon as it begins to actively boil, we remove the pan from the heat and immediately fill the jar.
We tighten it with a seaming machine. Let me remind you that we use sterile lids. And put it away “under a fur coat” for at least 12 hours.
Methods for preparing compote at home
There are many step-by-step recipes for making ranetka compote for the winter. The most popular is the classic method with gradual preparation of the solution. Below are all known methods and combinations.
A simple step-by-step recipe for the winter
To prepare a traditional compote for the winter from ranetki you will need:
- “paradise apples” – 0.5 kg;
- sugar – 0.5 kg;
- water – 3 l;
- citric acid – 1 g;
- vanillin for aroma – 1 gr.
It is necessary to prepare jars and fruits, as indicated above in the article. Next, put half a kilo of not very large ranetkas in a 3-liter jar. Separately, prepare syrup for compote: boil water, add sugar, acid and vanillin and cook for another 5 minutes. Then you should pour the resulting solution over the apples.
Important! There should be no air left in the jar! It is recommended to pour syrup until it overflows.
In a slow cooker
Cooking goodies in a slow cooker is a pleasure, and compote is no exception. The most aromatic and exotic drink is made from half-cultured apples with the addition of spices. So, for our recipe you need to take:
- ranetki – 600 gr.;
- cloves – 3 pcs.;
- star anise – 1 pc.;
- sugar – 200 gr.;
- fresh ginger – 12 gr.;
- cinnamon – 1 stick;
- water – 2 l.
The fruits must be carefully prepared: rinsed and removed from the branches. Place all ingredients in a slow cooker, add water, close the lid tightly and set to “Stew” mode for half an hour.
With plum
Compote from plums and ranetki is not only tasty, but also very beautiful. Plum gives off its pleasant color and imbues the drink with delicate sourness. For a standard 1 liter jar you will need:
- ranetki – 150 gr.;
- plum – 150 gr.;
- sugar – 100 gr.
The cooking principle is the same, with one difference. Pour boiling water over the jar of berries and leave for a couple of minutes. The liquid is poured into a saucepan. And then sugar is added to this solution and syrup is prepared. Further, the cooking principle remains the same as in the previous recipe.
With chokeberry
Rowan, in combination with ranetki, gives a surprisingly tasty and bright drink. In order to prepare a compote with chokeberries and small apples for the winter, you will need:
- apples – 1-1.5 kg;
- chokeberry – 600 gr.;
- sugar – 600-800 gr.;
- water – 4 liters.
The composition is designed for 2 three-liter jars. The principle of preparing the ingredients and pouring the compote into jars is traditional - in two steps.
Important! When preparing the syrup, there should be no sugar crystals left at the bottom. Otherwise, it may cause the lid to swell.
With sea buckthorn
Preparing a compote with sea buckthorn and ranetki for the winter is as easy as shelling pears. Necessary:
- prepare cans and drink components;
- place 400 gr. ranetok and 200 gr. sea buckthorn in a treated 3 liter jar;
- prepare syrup separately with the addition of 500 gr. sugar and spices (cloves, cinnamon) to taste;
- pour syrup into the contents of the jar;
- screw the lid on;
- wrap in warm blankets, after cooling, put in a cool cellar until winter.
You should know: if sea buckthorn is frozen, there is no need to wash it or heat it. It will “unstick” and turn into puree.
With pears
To make compote from ranetki and pears for the winter, you don’t even need a recipe. It is enough to prepare the ingredients in advance, cut them, put them in equal proportions (150 grams per 3 liters) in a sterilized jar and pour syrup in 2 stages. For sweetness you will need about 400 grams of sugar.
From cut ranetkas
Important! The drink made from cut fruits cannot be boiled, only pour boiling water over it. Otherwise, an unsightly cloudy sediment will appear. The rest of the recipe is similar to the above.
With orange
A very tasty drink is made from heavenly apples with the addition of orange. To prepare it for a 3 liter jar you will need:
- ranetki – 10 pieces (up to half a jar);
- 1 medium orange, cut into rings;
- sugar - half a kilo.
Cooking also takes place in 2 stages. It is important to arrange oranges beautifully in jars to maintain aesthetic appeal.
With grapes
You can make a bright and aromatic compote from ranetki with grapes for the winter using the recipe for compote with chokeberry. All proportions are preserved. However, if the grapes are sickly sweet, it is recommended to add citric acid to taste.
From sour wounds
Sour apples are more desirable for compote than sweet ones. This adds freshness to the taste and helps quickly quench your thirst. To prepare this drink you will need apples - 10-12 pieces per 3 liter container and sugar - 300-400 grams. The cooking method remains 2-stage.
Cinnamon
Also, the traditional recipe for this drink can be diluted with the spicy taste of cinnamon. To do this, you need to choose the appropriate method for preparing the compote, add 1-2 sticks of spice and cover as indicated in the recipe. However, it is recommended to use chopped apples, this will give the taste more richness.
With cherry
Preparing such a compote is no different from the recipe with sea buckthorn. You can use both fresh and frozen berries. The proportions also remain unchanged. Housewives recommend adding a couple of citrus slices to the compote of ranetki with cherries.
With prunes
Prunes are a more sugary version of the classic plum, but they are healthier because even after heat treatment they retain almost all the important trace elements. When preparing a drink with prunes, it is recommended to focus on the recipe with plums, but with the addition of citric acid.
With mint
If you add mint to a standard drink recipe with apples, the compote will become fresher and more aromatic. It is important to add only fresh herbs. For a 3 liter jar you will need about 9 medium mint leaves.
With apple cider vinegar
Apple cider vinegar can be added to all compotes if the fruit lacks natural sourness. Vinegar is an excellent alternative to citric acid.
Without sterilization
Modern housewives agree that sterilization is not so important, and often practice preservation methods, avoiding this labor-intensive task. However, except for processing jars, you should remain vigilant, as the glass may burst when pouring syrup.
Sugarless
In order for the sugar-free ranetka compote to last until winter, you will need a lot of acid in the composition. Another difference is that such compote must be boiled, and from the same amount of fruit without sugar, the compote comes out half as much. To prepare a drink from apples, you will need a sweet variety.
During the ripening season of fresh fruits, you should not miss the opportunity to prepare a tasty and aromatic compote from ranetki for the winter. This preparation is not only a refreshing drink, but also a delicious dessert in the form of juicy fruits, which everyone will definitely want to enjoy during the cold season.
Compote of chopped ranetki with lemon zest
The addition of currant and cherry leaves will give the drink an original taste. As for how much sugar is needed for ranetki compote, the original recipe calls for 300 g of sugar for 500 g of apples. For some this may seem like a lot, but that is why lemon zest is also added to the drink. When all the ingredients are combined, a sweet and sour compote is obtained.
So, wash the ranetkas, cut them into two halves, and then into two more. Remove the core and seeds and cut the fruit (into slices or plates).
Rinse a small bunch of currant and cherry leaves under the tap and pour over boiling water to disinfect. Cut into strips.
Remove the zest from one lemon.
First place the foliage in a sterilized 3-liter jar, and then the ranetki on top, filling it to 1/3 of the height.
Prepare the syrup and pour it over the apples (about 2.5 liters of water will be needed). Add lemon zest, roll up and wrap.
How to cook compote from ranetki?
Cooking compote from paradise ranetki apples is so simple that if you have a recipe with recommendations on hand, anyone can cope with the task.
- For harvesting, first of all, elastic and high-quality fruits without damage, stains and dents are selected.
- Whole fruits are often placed in jars, but if desired, they can be cut into slices and removed from the core.
- Miniature apples combine perfectly in drinks with all kinds of berries and fruits, creating amazing-tasting preparations.
- The prepared fruits are poured with boiling water, heated for 10-15 minutes, after which syrup is prepared from the resulting infusion. Sugar can be added directly to the jars and then topped up with re-boiled water.
- The container must be sterilized before canning. At the same time, already sealed jars undergo self-sterilization, for which they are turned over onto lids and wrapped warmly for a day or two or until they cool completely.
Ranetki compote for the winter - a simple recipe
It is necessary to prepare for the winter without sterilization only in pre-sterilized jars. Boil the lids for five minutes before using. To obtain the best taste of the drink, use only purified, spring or bottled water without foreign odors.
Ingredients:
- ranetki – 1 kg;
- water – 2.5 l;
- granulated sugar – 300 g.
Preparation
- Prepared, selected and washed apples are placed in steamed jars.
- Pour boiling water over the fruit and cover with a lid for 15 minutes.
- The water is drained, boiled, and sugar is poured into the jars.
- Pour boiling broth over the ranetki and cover with lids.
- The compote of paradise apples is sealed without sterilization and insulated upside down until it cools.
Compote of green ranetki
Compote made from bitter ranetki with pronounced sourness and dense pulp is surprisingly even tastier than from well-ripe fruits. The main thing is not to skimp on sugar in this case and prepare a rich sweet syrup. In this design, the fruits themselves, which will be eaten first, will be especially tasty.
Ingredients:
- green ranetki;
- water – 1 l;
- granulated sugar – 400 g.
Preparation
- The prepared green ranetkas are placed whole in jars and poured with boiling water for 10 minutes.
- The water is drained, the volume is measured and 400 g of sugar is added to each liter of liquid.
- Boil the syrup for 5 minutes, pour it over the apples in the jars.
- Seal the compote of sour ranetki for the winter, turn it over and wrap it until it cools.
Compote of ranetki and cherries
Even just with the addition of apples it turns into an amazing sweet drink, and if you use aromatic ranetki as a companion to the berries, it simply has no equal. If the preparation is not intended to be stored for more than a year, it is better to leave the seeds in the berries, so the drink will be even more aromatic.
Ingredients:
- ranetki – 600 g;
- cherries – 500 g;
- water – 1 l;
- granulated sugar – 300 g.
Preparation
- The Ranetki are blanched in boiling water for 3 minutes and placed in sterile jars.
- Add peeled or whole berries.
- Syrup is prepared in advance from water and sugar, and the contents of the jars are poured boiling.
- The compote of cherries and ranetki is hermetically sealed for the winter, put away upside down under a fur coat until it cools.
Compote of bird cherry and ranetki for the winter
Ranetki compote is a recipe that acquires a special charm when performed with bird cherry. The taste, color and aroma of the drink becomes bright, rich and will not leave any taster indifferent. In this case, the vessels with the workpiece are sterilized and after capping do not require additional wrapping.
Ingredients:
- ranetki – 1 kg;
- bird cherry – 2 cups;
- water – 1 l;
- granulated sugar - 1.5 cups.
Preparation
- Prepared ranetki and bird cherry are placed in clean jars.
- Syrup is made from sugar and water, and the contents of the jars are poured into it.
- Cover the containers with lids and sterilize in a bowl of boiling water for 15 minutes.
- Cover the stewed ranetki with lids for the winter, turn the jars over, and leave them to cool on the table.
Compote of plums and ranetki for the winter
The compote made from ranetki and plums will surprise you with interesting flavor notes. In order for the fruits to maintain their integrity and not burst upon contact with boiling water, they must first be pierced with a skewer or fork. You can fill the containers by a third, half or completely, each time obtaining a new concentration of the drink.
Ingredients:
- ranetki – 300-600 g;
- plum – 300-600 g;
- water – 2.5 l;
- granulated sugar – 300-600 g.
Preparation
- The prepared, washed and chopped fruits are placed in sterilized jars.
- Boil water and, depending on the filling of the jars, add less or more sugar, according to the principle: the more fruit, the sweeter the syrup.
- Pour boiling syrup over the fruits and cover the containers with lids.
- Sterilize the vessels for 15 minutes, seal the stewed ranetki for the winter, and cool upside down.
Compote of ranetki with orange for the winter
Ranetki compote for the winter is a recipe that can be filled with originality and sophistication by adding fruits that are unconventional for such preparations. In this case, the addition will be ripe, juicy and aromatic oranges. The size of citrus fruits should be such that the circles, after cutting, easily pass through the neck of the jar.
Ingredients:
- ranetki – 1 kg;
- orange – 1 pc.;
- water – 2.5 l;
- granulated sugar – 500 g.
Preparation
- Prepared ranetkas and oranges cut into circles are placed in steamed containers.
- Pour boiling water over the contents of the jars and let stand for 15 minutes.
- Drain the infusion, boil with sugar, and pour into jars again.
- They also roll up the ranetki for the winter with sterilized lids and put them away under a fur coat for a day.
Compote of chopped ranetki for the winter
If you have large fruits or specimens with damage or dents, then the solution is to prepare a compote of paradise apples for the winter using cut fruits. In this manner, it will be possible to cut out unnecessary parts, and use high-quality ones to obtain a drink no less tasty than from whole fruits.
Ingredients:
- ranetki – 1 kg;
- vanillin – 1 pinch;
- water – 2.5 l;
- granulated sugar – 400 g.
Preparation
- Ranetki are prepared properly by cutting the pulp without the core into slices.
- Place the slices in a sterile container and pour boiling water over them for 15 minutes.
- The water is drained and boiled with the addition of vanillin and sugar.
- Fill jars of fruit with boiling syrup.
- Seal the compote of cut ranetkas for the winter with sterile lids, turn them over and insulate them until they cool.
Compote of ranetki with vinegar
To ensure that canned ranetki apple compote is perfectly stored at room conditions for the winter, even with a minimal amount of sugar, many housewives practice some tricks. Before sealing the containers, add a tablespoon of apple cider vinegar to each three-liter jar.
Ingredients:
- ranetki – 1 kg;
- mint sprig – 1 pc.;
- water – 2.5 l;
- granulated sugar – 200 g;
- apple cider vinegar – 1 tbsp. spoon.
Preparation
- Place apples and mint in jars, pour boiling water over them, and let stand for 15 minutes.
- The water is drained and brought to a boil.
- Sugar is poured into the jars, the boiled infusion and vinegar are poured.
- Roll up the lids tightly and insulate the vessels until they cool.
Compote of ranetki and chokeberry
Compote made from fresh ranetki will turn out healthy and will be filled with completely new flavor notes when adding chokeberry. The drink can be prepared with different strengths, adding more or less apples and berries to each jar. Cherry leaves will add an additional pleasant taste to the drink.
Ingredients:
- ranetki – 300 g;
- chokeberry - 2-4 handfuls;
- cherry leaves – 3-4 pcs.;
- water – 2.5 l;
- granulated sugar – 500 g.
Preparation
- Prepared ranetki and chokeberry are placed in sterile jars.
- Add a few cherry leaves to each vessel.
- Syrup is boiled from water and sugar, poured into the contents of the jars and allowed to stand for a while under the lid.
- Pour the syrup into a saucepan, boil it, and pour it over the fruits and berries again.
- Seal containers and turn over until cool.
Healthy drink made from heavenly apples and rowan berries
Ranetki goes well with other fruits and berries.
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Wash one kilogram of apples and let dry. Pin at the tails.
Rinse 200 g of chokeberry under running water and blanch for no more than 3 minutes so that the berries do not burst.
Pour rowan berries into the bottom of sterilized jars and place ranetki on top.
Prepare syrup for pouring using:
- 2 liters of water;
- 1 kg granulated sugar.
Pour it over fruits and berries, roll it up and wrap it.
Ranetki in canning
Based on the above benefits of ranetki, they are often used in cooking. Processed fruits are great for baking, jam, preserves, and juice. Their small size fits perfectly into jars when canning ranetka compote for the winter. The taste of the finished ranetki food is regulated by the amount of added sugar and, if desired, herbs and spices. Miniature apples can be combined with other fruits or berries. Due to the presence of malic acid in ranetki, there will be no need to add citric acid to the ingredients to avoid food breakdown. You don’t need many kitchen utensils to make compote - just a bowl and a saucepan.
Compote of ranetki for the winter without sterilization
- It is not necessary to wash the ranetkas; it is not necessary to remove the tails.
- Sterilize glass containers. This process can be done using a kettle, oven or microwave.
- Place apples in a jar. The amount of fruit filled in the jar depends on the desired flavor result. If you want to get a very concentrated compote, then the jar can be filled 2/3 or half full. A mild, diluted flavor comes from 1/3 of the apples in a glass container.
- Boil water in a saucepan.
- Pour it into the jars with their contents, cover with lids and leave for 10 minutes so that the apple juice begins to release into the water.
- After the specified time has passed, pour the water back into the pan, add sugar to taste and boil the aromatic water for 5 minutes.
- Pour the boiling syrup into jars and roll up the lids. It is not necessary to wrap and turn over.
Bon appetit!
Compote of ranetki with grapes for the winter
A step-by-step recipe for compote from ranetki for the winter with the introduction of grape berries will result in an unusual drink. The sweetness of the ranetki is diluted with the sourness of Cabernet grapes.
- Wash the grapes, remove twigs and herbs. Ranetki should also be washed, but the tails do not need to be removed.
- Place these ingredients in a jar until it is half full.
- Boil regular tap water and pour the contents into the jars. Let it sit for 7-10 minutes.
- Place a nylon lid with holes on the neck of the jar and pour the resulting half-syrup into a saucepan to boil again. Add sugar to taste and boil.
- Pour apple-grape syrup into jars and seal immediately. Turn over and wrap in warm cloth.
- Compote of ranetki is ready for the winter!
How to choose the right ingredients
To ensure that the compote is tasty and does not ferment, carefully inspect each fruit. If there are slightly rotten places, they need to be cut off or simply throw away such an apple. It is worth taking only good quality fruits. You also need to prepare a 3-liter jar in advance. To begin with, carefully inspect to see if it is cracked or if there are any chips on the neck.
Important! How to sterilize jars.
We invite you to familiarize yourself with Poisonous morels: photos and descriptions of these mushrooms
Method 1 – in the oven. Place one or more jars in a cold oven, neck down. Then turn on the oven, setting the temperature to 120 degrees. Leave the jars like this for 15 minutes, then turn off the oven and let the jars cool.
Method 2 – over a pan with steam. Place a wire rack over a pot of boiling water. Place jars on the wire rack, neck down. When drops of water appear on the walls, the jars can be removed and allowed to cool.
Method 3 – in the microwave. Small cans can be placed standing, while large cans can be placed on their sides. Be sure to pour some water into the jar. Turn on the microwave, setting the power to 800 W and the time for 3 minutes.
Method 4 – in a solution of potassium permanganate. To do this, rinse clean jars in a bright pink solution of potassium permanganate.
