Ingredients:

Ranetki (apples)

Sugar- 1 glass per 3 liter jar.

Water

How to cook delicious ranetki compote

1. Pour water into a large saucepan and place on the stove. The water should boil.

2 . While the water is boiling, prepare the ranetki. Rinse, remove damaged areas. Tails can be left.

3. Wash and sterilize jars and lids thoroughly. I sterilize jars in the microwave. To do this, I pour a little water (1-1.5 cm) on the bottom of the jar. I put a cotton napkin in the microwave, and a jar of water on it. Small jars standing, large ones lying down. I set the power to 70 and the time: 0.5-1 liter cans = 3 minutes; 2-3 liter jars = 4 minutes.

4. Arrange the ranetki in sterilized jars. 1/3 of the jar should be filled with ranetki, then the compote will have a rich taste.

5. Fill jars with ranetki with boiling water to the neck, cover with lids and leave for 10-15 minutes. Be careful, carefully check the jars for cracks so that the glass does not burst from boiling water. Banks should not be cold, because of this they can also burst.

Then pour the syrup back into the saucepan. Add sugar at the rate of 1 cup per 3 liter jar. Bring the syrup back to a boil.

6 . Fill the ranetki with sweet syrup and twist the jars. Please note that depending on the variety of ranetok, when interacting with boiling water, the skin may burst in the fruit. If you do not want this effect, cook compote from hard juicy ranetki, and not loose and crumbly. Although it does not really affect the taste of compote.

Here is such a simple recipe for a delicious compote for the winter

Bon appetit!

Compote from loose ranetki (the peel peels off the ranetki when preparing compote)

Compote from juicy ranetki (the compote turns out to be transparent, the peel of the ranetki remains in place)

Compote of chopped ranetki

Compote from ranetki for the winter

Small delicious ranetki apples offer housewives to close up an excellent compote for the winter. These sweet fruits are great for such a drink. Moreover, they themselves turn out to be practically soaked, very tasty and healthy. And on winter days, when it's cold outside, it's best to eat tender apples and drink a glass or two of ranetka compote. Apple compote is especially good for children. It is sweet, so they will definitely like it, and there are a lot of usefulness in ranetki and there are no harmful additives - a great alternative to carbonated sweet water.

Prepare ranetki compote for the winter very simple. You only need to pick up beautiful fruits, since the drink turns out to be transparent, and all the flaws in the fruit will be visible through the jar. Best suited ranetki juicy, not loose. There are many recipes. But they are all based on one thing, using sugar, pure water, and the culprits of this article themselves - ranet apples.

Basic recipe - ranetki compote for the winter

• Ranetki apples - 400 grams.
• Purified drinking water - as much as you plan compote.
• Sugar - 300 grams. For those who like it sour, you can even put half a glass.

We sterilize the jars and put apples in them. If your ranetki are small, take jars with a volume of 1 liter, if larger - 2 or 3. Now we will prepare the fruits - we will examine them, select not beautiful ones (by the way, compote from cut ranetki can be made from wormy and spoiled ranetki) and rinse well. We put them in jars (1/3).

Now we put the water on the fire and boil it, when it is ready, let it cool for 5 minutes and pour the apples in the jars. After 7 minutes, this water is recommended to be drained. We boil again and prepare the syrup - put 200-300 grams of sugar per liter, depending on what kind of compote you like: sweet or not. When the syrup boils, pour ranetki and immediately roll up the jars.

That's all, but if you want to use additives to diversify the drink, put black ashberry with apples, not much, no more than a handful for three cans of three liters. You can also add oranges, cut into two parts, only you need to put them after you pour out the first water, and immediately before adding the syrup.

Recipe: Compote of chopped ranetki for the winter

Now let's cook compote from cut ranetki for the winter. It's very simple, the principle is the same. The main thing is to remove all spoiled and wormy places.

• Ranetki - 500 grams.
• Sugar - 300 grams.
• Water - per number of cans.
• Currant and cherry leaves.
• Lemon zest - 1 lemon will be enough.

We wash the apples and the mode into several parts: into four, thin slices and even slices. It is best to divide the ranetki into four parts, because they are already small. Remove all seeds and kernel. The leaves are also washed and the mode is thin strips, lemon zest.

Sterilize jars, put currant and cherry leaves in them at the bottom, then ranetki, no more than 1/3, so that enough liquid comes out in the end result. Boil water, add sugar and make syrup. Let it cool for a few minutes, and then fill it with ranetki in jars, and add lemon zest on top. Now you can roll up, hide under the table. And when the compote has cooled down, lower the jars into the basement, in winter you can open a wonderful and light drink.

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 a variety of recipes for making compote from ranetki for the winter for a 3-liter jar and the rules for storing blanks.

To prepare a beautiful compote, you need to know which varieties are most suitable for this.

The hostess who is going to brew this drink should pay attention to the following points:

• in loose and crumbly fruits, the peel bursts from boiling water. This will spoil the appearance (rags in the bank);
• a drink from hard and juicy varieties will look great;
• in tart varieties, an undesirable taste feature will increase after heat treatment, so you should refrain from such wounds.

Adding other berries and fruits will add a special flavor to the taste of the drink.

Preparation of the main ingredient

Apples must be sorted out, washed thoroughly, peeled (you can leave a thin one), cut into two or four parts and remove the core. The last operation is not necessary - the whole fruit is allowed. It is required to remove damaged areas and dry.

Ranetki hard varieties are pre-blanched in water heated to ninety degrees, then lowered into cold. To preserve the attractive appearance of cut apples, they are dipped in salted water to prevent browning.

How to make compote at home

There are a huge number of recipes for making compote from ranetki as blanks 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 and fifty to three hundred grams of sugar.

The procedure is as follows:

• two liters of two hundred milliliters of water are poured into a saucepan, put on the stove and brought to a boil;
• the jar is thoroughly washed and sterilized;
• prepared apples (as a whole, if large - cut into pieces) are placed in a sterilized bottle and filled with boiled water;
• the workpiece should stand for fifteen minutes, then the water is drained 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 a warm place.

The treat is ready.

In a slow cooker

This drink can also be prepared in a slow cooker. This will require:

• apples (half cultures are also suitable) - one kilogram;
• sugar - one hundred and fifty grams.

Fruits are laid in a slow cooker. Two liters of boiling water are poured into the bowl and the quenching mode is turned on. Cook in the indicated mode for fifteen minutes, the lid must be closed. The drink should be infused for about twenty minutes, after which it is poured into a jar and rolled up.

With plum

A delicious delicacy will turn out if you add plums to the blank with ranetki. For a 1 liter jar you will need:

• three hundred grams of apples;
• one hundred and twenty grams of plums;
• eighty grams of sugar.

Apples are prepared in the above way. The plum is divided into halves, the stone is removed. 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 turn out with a unique and original taste. First, sugar syrup is boiled - water and sugar are taken in a ratio of two to one. Fruits and berries are thoroughly washed, mountain ash is blanched. The raw material is placed in a jar, poured 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 ranetok;
• two glasses of sea buckthorn berries;
• a quarter teaspoon of citric acid;
• three hundred grams of sugar.

One and a half liters of water is boiled, sugar is poured into it and boiled until completely dissolved. The berry is washed, together with apples it is placed in a jar, poured with syrup, citric acid is added. The workpiece is sterilized for up to twenty minutes and closed.

With pears

Many housewives cook such 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 wounds

If large ranetki are used, compote is made from chopped fruits. But it should, when choosing apples, exclude soft and loose varieties - the fruits will fall apart in a jar. The recipe is no different from the first one listed above.

with orange

A delicious drink will turn out if you make a compote of ranetki with the addition of oranges. For a three-liter bottle you will need:

• twelve apples;
• one orange;
• half a kilo of sugar.

Preparation of apples - as mentioned above. The orange is washed, cut into rings, freely passing through the neck. If you cut an orange into half rings, they will fall apart during processing, spoiling the appearance of the drink.

Apples are placed in a sterilized jar, mugs of oranges are added, boiling water is poured, sugar is added. 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.

Grapes are separated from the branches, the raw materials are washed under running water. Excess moisture should drain. Sterilize lids and jars. Boiling water is poured into a bottle with ranetki and grapes placed in it. After a ten-minute pause, the liquid is drained into a container, sugar is added and the composition is brought to a boil again. The bank is filled and rolled up.

From sour wounds

If ranetki turned out to be sour, in order not to spoil the drink, you should increase the amount of sugar. Otherwise, the preparation is carried out as usual.

Cinnamon

A pinch of cinnamon is placed in a cloth bag, lowered into the syrup being prepared to pour the compote. The order of preparation for the rest of the points remains unchanged.

with cherry

To prepare compote with cherries, berries will need three glasses, apples - half a kilogram, sugar - three hundred grams. Cherries do not need special preparation - just sort through, wash thoroughly, and dry from excess moisture. The order of preparation is the same.

With prunes

As an original addition to ranetki, dried or fresh prunes are suitable. Dried is pre-soaked, washed, and the bones (if any) are removed. Fresh is washed, and the bones 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 allow you to better quench your thirst. Fresh leaves are washed, blanched in boiling water, added to apples. The sequence of actions is similar.

With apple cider vinegar

Apple cider vinegar is used if the ranetki taste is devoid of acid. Three liters of workpiece will require no more than one tablespoon of preservative. Next, the compote is cooked, as noted above.

Without sterilization

Many housewives do not consider sterilization a prerequisite for making compote. It is enough to sterilize the jar to prevent bacteria from entering it and temperature changes (otherwise the glass may crack).

Sugarless

A kilogram of apples will require a pinch of anise and cinnamon, three peas of allspice. Spices are placed in a canvas bag and boiled with boiling water. Apples are poured with the composition, the container is sterilized for about ten minutes and rolled up.

Ranetki are popularly called "paradise apples". This variety of apples looks fabulously beautiful fresh, but no less tender, attractive and appetizing - in compote. It is difficult to find a hostess who will miss the opportunity to make compote from ranetki for the winter if several kilograms of these apples fell into her hands.

Cooking features

Ranetki are not only beautiful and tasty - they are also useful. They retain the maximum benefit if the compote from them is not subjected to sterilization during the preparation. But in order for such a compote to stand all winter without spoiling, several points must be taken into account.

• Ranetki intended for conservation must be sorted out, carefully examining each apple. Any defect (a sign of rot, disease) should be a reason to throw it away - only flawless fruits should get into the compote.
• With sprigs, ranetki look prettier, but their presence jeopardizes the safety of canned food. If there is a desire to make not too sweet compote, they will have to be removed. In the event that you are ready to put a lot of sugar in the compote, which is a preservative, you can leave the sprigs.
• Wash the apples thoroughly, and after washing, you need to let the water drain completely from them.
• Another necessary, albeit troublesome, procedure is piercing the skin of apples with a toothpick. You need to pierce at the base. This will preserve the integrity of the fruits when they come into contact with boiling water and give them the opportunity to quickly and better soak in sugar syrup, which will improve their safety and taste.
• Compote jars must be sterilized. They can only be closed with metal lids, or by rolling them up with a special key, or by giving preference to screw lids.

Ranetki go well with almost all fruits and berries, so it would be a good idea to prepare assorted compote of ranetki and other fruits for the winter.

The classic recipe for ranetki compote

• ranetki - 0.5 kg;
• granulated sugar - 0.5 kg;
• citric acid - 1 g;
• vanillin - 1 g;
• water - 3 l.

Cooking method:

• Wash the wounds. Especially diligently clean near the stalks, if you want to leave them. Prick with a toothpick.
• When the apples are dry, arrange them in sterilized jars.
• Boil water. Put sugar, vanilla and citric acid into it, stir, boil for 2-3 minutes.
• Pour in the apples.
• Seal jars tightly and invert.
• Carefully wrap the jars with something that does not allow heat to pass through. Wrapped up, they should stand for at least a day.
• After cooling, the jars can be stored in any convenient place - they will stand all winter and at room temperature.

According to the classic recipe, a sweet, slightly sour compote with a warm vanilla aroma is obtained. He will not leave anyone indifferent, especially children.

Fragrant compote in a slow cooker

• apples (ranetki) - 1 kg;
• water - 2 l;
• anise - half an asterisk;
• cinnamon - a piece of stick (one tenth of it);
• allspice peas - 2 pcs.;
• sugar - 0.25 kg.

Cooking method:

• Sort and wash the apples properly, remove the tails, make a couple of punctures in this place with a toothpick.
• Put all the spices in a cloth bag. If this is not the case, just wrap it in gauze, but well enough so that nothing falls out of it during the cooking process.
• Put the apples in the multicooker bowl, add sugar there. Fill with boiling water. Dip a bag of spices into it.
• Close the multicooker lid and set the quenching program for a quarter of an hour.
• In the meantime, wash and sterilize the jars in any way.
• When the extinguishing program completes its work, note 20–25 minutes - only after the specified time can the lid be lifted. The fact is that the compote needs to be infused.
• After opening the lid after the specified time, remove the bag of spices, transfer the fruit to jars, fill them with compote.
• Roll up the banks. They should also be turned over and wrapped for 24 to 36 hours. After that, you can put it away for the winter.

Compote from the multicooker turns out to be very fragrant, it will appeal to lovers of spicy drinks. From it you can make mulled wine, non-alcoholic or with wine.

Unusual ranetki compote

• ranetki - 0.4 kg;
• zucchini - 100 g;
• sea ​​buckthorn - 0.3 kg;
• citric acid - 1 g;
• granulated sugar - 0.3 kg;
• water - 1.5 l.

Cooking method:

• Sort, wash sea buckthorn and ranetki. Remove branches from ranetki. Poke the apples at the base with a toothpick.
• Clean the zucchini. Remove seeds. Cut off a piece weighing about 100 g and cut it into small cubes.
• Sterilize the jar. Put apples, berries, squash cubes into it.
• Boil water, dissolve sugar in it, add citric acid and boil with it for just a minute.
• Pour syrup into jars. Roll them up.
• In order for the fruits to be better preserved, put them upside down and cover with a warm blanket for 24 hours.

After a couple of months, when the compote is infused, all its components will acquire an unusual taste, becoming unlike anything, but very tasty.

Vitamin compote from ranetki and chokeberry

• ranetki - 1 kg;
• chokeberry - 0.2 kg;
• granulated sugar - 1.5 tbsp.;
• water - 2 l.

Cooking method:

• Rinse the ranetki, let the water drain from them, prick at the base.
• Wash the rowan, dip it in boiling water and blanch for 3 minutes.
• Pour mountain ash into the bottom of sterilized jars, put apples on top.
• Boil the syrup and pour it over the fruit and berry mixture.
• Close the lids, turn over. In this case, it is permissible to leave the compote to cool at room temperature, but for a guarantee, you can still wrap it up.

According to this recipe, compote is obtained, which has a rich sweet and sour taste, a little tart, and a pleasant color. The composition of this compote makes it doubly useful.

Ranetki compote is a tasty and healthy dessert that is not difficult to prepare for the winter. At the same time, the taste and aroma of the finished drink will vary greatly depending on the selected recipe.

In Russia, before the onset of cold weather, housewives are busy preserving various vegetables and fruits for the winter, including making preparations from ranetki for the winter. What can be done from this wonderful gift of nature, what recipes for blanks exist? Let's try to answer this question.

Recipe for ranetki jam

Ranetki jam for the winter

Another fragrant and tasty preparation for the winter maybe a recipe for jam from early apples. It is very easy to make and does not require exotic ingredients. You will need only apples, lemons and sugar, as well as a day for all the necessary manipulations.

Compote from ranetki

Another interesting recipe for the winter, which every housewife should write down and make, is ranetki compote. Its peculiarity lies in the fact that to give the drink a variety of taste and aroma, you can add dogwood, pears or plums to it.

Making such a compote is very simple: in advance sterilized three-liter jar put finely chopped ingredients on 1/3 of the volume, add from three hundred to three hundred and fifty grams of sugar and pour boiling water. After that, the jar should be immediately rolled up with a lid, turned over and wrapped in a towel. Withstand, thus, the resulting compote for two hours and shift it to a cold place.

Recipe for ranetki confiture

If you do not like jam, jam or compote, then excellent winter preparation option especially for you can be confiture, which is a cross between jam and jam. Let's see how it can be done. Keep in mind that marmalade uses a lot of sugar, so if you don't like sweet foods or have problems with your teeth, then it's best for you not to consume this product.

If you want to cook classic confiture without spices, for example, cinnamon, or in any other way to change its taste, for example, with a lemon, you will need the following ingredients: ranetki and sugar (it does not matter, cane brown or white) at the rate of two to three, i.e. per 1 kg ranetok need 1.5 kg of sugar.

There is one variation of the above method: You can make jam from whole ranetki if you do not like the puree-like substance. The cooking technology is the same, except that you can skip step 2.

Wine from ranetki

No, it didn't seem to you, and this is not a mistake or a typo. In fact, ranetki are an excellent material for wine. Homemade wine from them can be your special preparation for the winter, with which you can surprise your friends, and they will still beg you to give them the recipe.

So, How can you make this kind of wine?? First, carry out preparatory activities:

• As usual, wash your ranetki well, tear off the tails and leaves, grind them to a puree mass and purchase yeast (necessarily pressed alive).
• Prepare and filter water or use spring water.
• You will need sugar in the following ratio with other products: if you plan to spend 3.5 kilograms of sugar on wine, then you will need at least 5 kilograms of ranetki and 4 liters of water.

If you're not going make a delicious drink for gourmets and add cinnamon, lemon balm, mint or viburnum to wine, allowing you to get an unusual aroma and interesting taste, then you may well limit yourself to a typical recipe for ranetki wine. To prepare it, follow these steps:

The result of your efforts will be clean and clear wine with a pronounced aroma of ranetki.

How to make compote

ranetki compote for the winter

3 l

2 hours

40 kcal

5 /5 (1 )

Surely you, like me, strive to cook healthy dishes. But in summer and autumn, this is easy to do, because we have access to a lot of fresh vegetables and fruits. Even if you do not grow them yourself, everything can be bought at a reasonable price. But what about in winter? Vitamins are still essential. The answer is simple: you need to cook canned food. Although I am not a master of preparing multi-component salads for the winter, my compotes are excellent. And I can answer the question how to cook compote from ranetki for the winter . I like to make compote from ranetki, because they can be put in a jar whole. It looks very nice. You can also use larger apples, but they need to be cut into slices. Think, compote from ranetki for the winter without sterilization will be appreciated by your family.

Recipe for compote from ranetki for the winter

Kitchen appliances:

Ingredients

How to choose the right ingredients

To make the compote tasty and not ferment, carefully inspect each fruit. If there are slightly rotted places, they need to be cut off or just 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 examine if it is cracked, if there are any chips on the neck. It depends on whether the jar can withstand heating with boiling water, and how tightly the lid will stick. Then the jar needs to be washed well with soda and sterilized.

Important!
How to sterilize jars.

1 way- in the oven. Place one or more jars upside down in a cold oven. 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.

2 way- over a saucepan with steam. Place a rack over a pot of boiling water. On the grate - jars neck down. When water drops appear on the walls, the jars can be removed and allowed to cool.

3 way- in the microwave. Small jars can be placed standing up, and large ones can be laid on their side. Be sure to put some water in the jar. Turn on the microwave, setting the power to 800 W and the time for 3 minutes.

4 way- in a solution of potassium permanganate. To do this, rinse clean jars in a bright pink solution of potassium permanganate.

Cooking

1. Wash the apples. Let the water drain.


2. Then each apple needs to be pierced several times with a toothpick so that the peel remains intact when heated.
3. Fill the jar with apples. The more apples, the richer the taste of the compote will be. I fill about a third of the can.


4. Pour boiling water to the very top.


5. Close the jar with a clean lid and leave for 15 minutes.


6. Drain the water into a saucepan.


Add sugar, mix and put on fire, let it boil for 2 minutes.


7. The syrup boiled. Fill the jar of apples to the brim with hot syrup. Cover with a lid and roll up.


8. Check the lid for leaks by turning the jar upside down. Cover the jar with a warm blanket and leave to cool.


When the compote has cooled, it can be put away for storage.

Video recipe for compote from ranetki

If you still don't understand, watch the video. Shown here how easy it is to make compote from ranetki for the winter without sterilization, while retaining all the useful substances.

Apple compote from ranetki for the winter how to cook and close

Apple compote from ranetki for the winter is a question for housewives. In this video, we will learn how to cook and close apple compote from ranetki. We will learn how to choose the right recipe for apple compote from ranetki, learn how to cook apple compote from ranetki for the winter. After all, compote from ranetki for momentary use is different from apple compote from ranetki for the winter. With us you will learn how to make apple compote from the ranetki apple variety for the winter.

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https://youtu.be/cCgDosqejFA

2017-03-07T11:29:03.000Z

What is the best way to serve compote?

Such a compote wonderfully quenches thirst if you just wanted to drink. It also goes well with the dining table. Bake a pie, and ranetki compote will perfectly complement it. It also seems to me that homemade compote is a good alternative to the sweet soda that our children love so much. Take some time in the summer and you can treat your family to a wonderful drink all winter long.

Did you know?
Ranetki are rich in vitamins. They also contain ascorbic acid, which supports the body's defenses. And vitamin P and potassium help the cardiovascular system. So don't let the small size of the apple fool you. They have a truly rich composition.

If you want to prepare more apples for the winter, then the following recipe will be of interest to you.

Compote from ranetok and chokeberry for the winter

• Cooking time: 1-1.5 hours.
• Servings: 3 l.
• Kitchen appliances: saucepan, knife, jar with a lid, key for rolling jars.

Ingredients

Cooking

1. At the bottom of a sterilized jar, lay the apples, cut into slices. It can be ranetki or another variety that is now available to you.
2. Pour rowan, about a third of the can.
3. Fill the jar with boiling water, cover with a lid and wrap. Let it steep for 20-30 minutes.
4. After 30 minutes, drain all the liquid into the pan and add sugar. We put on fire. After boiling, boil for 3-5 minutes.
5. Add citric acid to the jar at the tip of the knife.
6. Fill with hot syrup. Roll up. Turn over and wrap.
7. After cooling, the jar can be taken to the cellar.

Video recipe for making apple and chokeberry compote

Watch the video, which shows in detail how to prepare vitamin compote for the winter.

Compote of apples and chokeberry for the winter

Tasty and healthy compote for the winter from chokeberry and apples without sterilization.
3-liter jar: 1/3 chokeberry, 4-5 medium-sized apples, 300 gr. sugar, citric acid on the tip of a knife.

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https://youtu.be/ambeQAvkIBQ

2017-09-28T18:19:03.000Z

Compote of apples and plums for the winter

Alternatively, you can cook compote from ranetki and plums for the winter . But instead of ranetki, you can also use other summer varieties of apples.

• Cooking time: 2 hours.
• Servings: 9 l.
• Kitchen appliances: saucepan, knife, 3 jars with lids, jar wrench.

Ingredients

Cooking

1. Wash the plums. Fill half the jar with plums. Not only the taste of the compote, but also the color depends on the amount of fruit.


2. Pour boiling water over the jars for 5 minutes. To cover with a lid.


3. Cut clean apples into slices.


4. Drain the water from the cans into the pan. Add sugar.


5. We send the syrup to the fire. We lay out the apples.


6. When the syrup boils, fill the jars to the top. So that the finished compote does not lose its bright color, you can add a pinch of citric acid to a 3-liter jar.


7. We roll up and wrap the banks. Leave to cool, after which you can put them in the cellar.