Preparing compote from ranetki for the winter. Recipe for compote from ranetki

It’s a rare opportunity, gentlemen, to miss the opportunity to seal the compote from frozen ranetkas in a 3-liter jar for the winter. Even the ranetki are also called “paradise apples” for their delicious taste and attractive appearance. A unique advantage is that it allows you to cook all gifts without guilt, it saves the form and in the compote. And the relish comes out rich, soft and has a light spicy aroma.

Ranetki fruits are rich in minerals and vitamins. However, after thermal processing, apples lose a record number of microelements, such as:

potassium, essential for the heart;
saliva for enriching the blood;
phosphorus and calcium to normalize speech metabolism.

Winter and sweets will become a powerful tool for boosting the immune system and preventing various illnesses.

To prepare a savory and cinnamon compote from ranetkas, you do not need to follow Vinyatkov’s rules. All stages are similar to the preparation of classic lassoche.

However, a note to remember: the ranetki may contain natural acid! It is therefore recommended to add additional acid to the high-calority peel or to ensure the advantage of solid sterilization at all stages of preparation.

Preparation of the main ingredient

It is more laborious to prepare a savory compote from ranetok – it is necessary to prepare the apple before further processing. For whom is it necessary:

Sort through the fruits, looking respectfully at the skins. They are not to blame for any traces of rottenness or disease. Once an infected product is detected, it must be thrown away.
Ranetki may be more attractive with needles than the base. However, due to their obviousness, the compote may not survive until winter. If you add more caramel than the liquid, it acts as a preservative and prevents the jar from “swelling.”
Wash the apples thoroughly and let the water drain.
It is also necessary to pierce the skin wound with a skewer at the base. This allows you to preserve the integrity of the skin of the fruit and, obviously, not to be under siege. Whole apples, sitting in a jar, preserve their aesthetic beauty.
Be sure to carefully sterilize jars for compote. The caps will need to be made of metal. You can also speed up the screw caps, but only screw them in until they stop.

Sterilization can be accomplished in 3 ways:

Leave the oven in jars for 10-15 minutes at a temperature of 110 degrees;
in a microchicken oven, turning on the heat to 70 and heating for 3-5 quills;
in a saucepan, leaving the jar upside down in boiling water for 15-20.

Methods for preparing compote at home

There are no cure-all recipes for preparing compote from ranetkas for the winter. The most popular is the classic method using step-by-step preparations. Below you can see the methods of connection.

A simple recipe for the winter

To prepare traditional compote for the winter from ranetki you need:

"paradise apple" - 0.5 kg;
tsukor – 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 statistics. Next we put a bunch of small ranetkas in a 3-liter jar. Next, prepare the syrup for the compote: boil water, add zukor, acid and vanillin and cook for another 5 quilins. Then pour the apples with the chopped rose.

Important! It is not the bank's fault to lose money! It is recommended to fill with syrup so that the liquid does not overflow.

At the multivarts

Cooking relish in a multicooker is nothing but satisfaction, no guilt and compote. The most aromatic and exotic drinks come from apple-based drinks with added spices. So, for our recipe you need to take:

ranetki - 600 gr.;
cloves – 3 pcs.;
star anise – 1 pc.;
tsukor - 200 gr.;
fresh ginger - 12 gr.;
cinnamon – 1 stick;
water – 2 l.

It is absolutely necessary to prepare the fruit: rinse and rinse. Place all the ingredients in a multicooker, add water, carefully cover with a lid and place on the “Gasin” for the first time.

For plum

The compote from draining and ranetki will come out not only savory, but even more sour. The plum gives off its pleasant color and imbues the drink with a gentle sourness. For a standard 1 liter jar you will need:

ranetki - 150 gr.;
zlivu - 150 gr.;
tsukor – 100 gr.

The principle of cooking is the same, with the same consistency. Fill a jar of berries with dill, infuse a couple of khvilins. Ridina gets angry at the saucepan. And then the zukor is added to this mixture and the syrup is prepared. Then the cooking principle is the same as in the previous recipe.

With black pea

The pea, when combined with ranetkas, gives a very juicy and sparkling drink. In order to prepare compote with black peas and small apples for the winter, you will need:

apple – 1-1.5 kg;
Chornoplid – 600 gr.;
tsukor - 600-800 gr.;
water – 4 liters.

Insurance warehouse for 2 liter jars. The principle of preparing ingredients and pouring compote into jars is traditional - there are two methods.

Important! When preparing the syrup at the end of the day, there is no reason to lose the crystals of the turmeric. Otherwise, this can lead to swelling of the lumps.

With sea buckthorn

Preparing compote from buckthorn and ranetki for the winter is as easy as shelling pears. Necessary:

prepare jars and ingredients;
Place 400 gr. ranetok ta 200 gr. sea buckthorn in a lined 3-liter jar;
Mix the syrup by adding 500 g. tsukru and spices (cloves, cinnamon) for relish;
pour syrup into jars;
screw the cap;
Wrap up in warm carpets, and after washing, put away in the cold foliage until winter.

Note: if the sea buckthorn is frozen, it is not necessary to wash it or apply heat treatment. It will “unstick” and turn into puree.

With pears

To make compote from ranetkos and pears for the winter, this recipe is not required. Add the previously prepared ingredients, cut, fold in equal proportions (150 grams per 3 liters) into a sterilized jar and fill with syrup in 2 stages. For malt you need about 400 g of corn.

From the cut wounds

Important! Drinks from cut fruits cannot be boiled, only poured with dill. Otherwise, a negarni calamut siege will appear. Otherwise, the recipe is similar to fortune telling.

With an orange

A very tasty drink comes from apples of paradise with added orange. To prepare this for a 3 liter jar you will need:

ranetki - 10 pieces (up to half a jar);
1 medium orange, cut into rings;
tsukor – pivkilo.

Preparation is also carried out at stage 2. It is important to beautifully arrange the oranges near the jar to preserve their aesthetic appeal.

With grapes

You can make a bright and aromatic compote from ranetkas and grapes for the winter using the recipe for compote with black grapes. All proportions are preserved. However, since the grapes are sweet, it is recommended to add citric acid to taste.

Three sour wounds

Sour apple for compote, more bananas, less licorice. This adds freshness to the taste and helps to smooth out the sprague. To prepare this, I need apples - 10-12 pieces per 3-liter container and cucumber - 300-400 grams. The preparation method is a 2-step process.

With cinnamon

The same traditional recipe for this drink can be diluted with the spicy taste of cinnamon. To do this, you need to choose a different method for preparing the compote, add 1-2 sticks of spice and cover as indicated in the recipe. However, it is recommended that the apple be sliced vigorously to give greater richness of flavor.

With cherries

The preparation of such a compote differs in no way from the recipe with sea buckthorn. They can be used as fresh or frozen berries. The proportions will also become unsteady. Gentlemen, we recommend adding a couple of slices of citrus to the compote of ranetki with cherries.

With prunes

Prunes are a more tedious version of the classic plum, but they are brown, so after thermal processing, all the important microelements are preserved. When preparing a drink from prunes, it is recommended to follow the recipe for the prunes and add citric acid.

With crumpled

If you add some mint to the standard recipe with apples, the compote will become fresh and aromatic. It is important to add fresh herbs. For a 3-liter jar you will need about 9 medium mint leaves.

With applefather

Apple juice can be added to all compotes, as the fruit adds natural sourness. Ocet is a wonderful alternative to citric acid.

Without sterilization

Today's gentlemen agree that sterilization is not so important, and often practice methods of preservation that are uniquely difficult to handle. Prote, while processing the jars, to preserve the sawiness, the fragments may become flaky when pouring the syrup.

Without tsukru

In order for the compote from ranetkas without cucumber to stand until winter, you need a lot of acid in the warehouse. There is also the fact that such a compote must be boiled, and at the same time, the amount of fruit without zest in the compote will be two times less. To prepare apple juice, you need a sweet variety.

Rules for preserving lassoche

Since conservation follows all existing rules, then when preserving, no special minds are required:

it is necessary to save the dark place, protected from direct sleepy changes;
at a temperature not higher than the room temperature and not lower than 0;

If you want to enjoy the rich vitamin infusion during the cold season, then you will definitely need to close the compote from the ranetki for the winter. Preservation of such food takes up to one year without any physical effort. The process is a blast, but the result is incredibly delicious.

Korisna vlastivosti ranetki

The mini-apple is covered with a mass of brown flowers, regardless of its small size. They contain vitamins B, P, glucose, sucrose, fructose, essential oil, citric, ascorbic and malic acids, carotene, pectin, tannins. Microelements manganese, sodium, potassium and calcium, present in the skin tissue of apples, have a beneficial effect on the removal of waste from the body and help eliminate the symptoms of illness. Also, one meal of the apple tree increases the appetite and stabilizes the nervous system. By soaking fruits in hot water during canning, a small part of the positive elements is lost. There is no need to get embarrassed, the apple will be deprived of less brown ones. Simple recipes for compote from ranetok for the winter will help preserve most of the vitamin in the apple and, ultimately, achieve a tasty result.

Ranetki at the canned food

Coming from the well-known bark of ranetki, they are often used in cooking. The harvested fruits are wonderfully suitable for baking, jam, preserves, and juice. Their small size fits well into jars when canning ranetki compote for the winter. The taste of the finished product from ranetki is regulated by the amount of added fruit, fruit, herbs and spices. Miniature apples can be eaten with other fruits and berries. If malic acid is present in the ranetki, there is no need to add citric acid to the ingredients stock in order to remove the product from the product. You don’t need a lot of kitchen utensils for making compote – just a bowl and a saucepan.

Compote from ranetki for the winter without sterilization

Compote of ranetki and grapes for the winter

A recipe for compote from ranetki for the winter with the introduction of berries to grapes will give the result an extraordinary drink. Ranetki malt is diluted with sourness

Compote of ranetki and black peas.

Compote from ranetki with a slice of lemon

This recipe can be adapted if you are planning to fill the entire canning jar with ranettes. A piece of lemon miraculously dilutes the concentration of the taste of the food.

To add a dark red color to the compote, you need to add a splinter of black pea berries.

And finally, here are a few more recipes on how to make compote from ranettes in a multicooker and bread maker. Add more popular methods for those who want to keep up with the times and want to forget about the old ways of preparing compote in a saucepan. Using standard kitchen equipment, preparing apples of paradise compote is an easy process without much fuss.

Compote from ranetki at multivartsia

Place the fruits in a special multicooker.

Spices and spices are wrapped in cheesecloth and tied tightly in a bag.

Blend the tsukor until you relish it, pour in hot water, and close the lid. Select the “Gushinnya” item in the multicooker menu.

Simmer the compote for 15 khvilins, after finishing quenching for another 20 khvilins, so that the ranetkas are saturated with spices and seep out with zuccer.

Then remove the spices and immediately pour into sterilized jars. Occlusion.

Compote from ranetkas at the bread baker's

The apple can be sliced, because this machine can hold little fruit.

Boil water with citrus and pour until ranetki.

On the bread pan, select the “Jam” option and cook for 20 pieces of bread.

Pour the prepared drink into glass containers and twist the lids.

In order to enhance the taste of apples that are so familiar to us, you can add one of the following ingredients to compote from ranettes for the winter:

wine – 10 g per liter;
peels of citrus fruits - a quantity for the eggplants (after boiling, remove from the warehouse);
citric acid - one teaspoon per liter, if the ranetki were frozen;
cinnamon, vanilla, cloves, zest - a little for the eggplants;
semolina, rice, pearl barley - a couple of tablespoons for richness and life;
honey - a lot for fruits (add to compote before migration, so as not to waste your power).

Sweet compote preparations for you for the winter!

Compote from ranetki without sterilization.

In Russia, before the onset of cold weather, homeowners are engaged in preserving various vegetables and fruits for the winter, including cutting up preparations from ranetkas for the winter. What can you make from this wonderful gift of nature, what are the recipes for cooking? Let's try the signals on the power supply.

Recipe for jam from ranetki

Varennya from ranetki for the winter

Another fragrant and I’ll prepare delicious food for the winter You can have a recipe for jam made from early apples. It’s really easy to make and you don’t need any exotic ingredients to prepare it. You will need an apple, lemon and zukor, as well as everything else for all necessary manipulations.

Compote from ranetki

Another useful recipe for the winter, which skin gentlemen would like to write down and make, is a compote from ranetkas. Its peculiarity lies in the fact that to impart a rich variety of taste and aroma, you can add dogwood, pear and plum.

It’s very easy to make such a compote: in advance sterilized three-liter jar Place 1/3 of the finely chopped ingredients, add three hundred to three hundred and fifty grams of peel and fill with dill. After this jar you need to carefully roll up the lid, turn it over and wrap it in a towel. In this manner, we drink the compote for two years and transfer it to a cold place.

Recipe for confiture with ranetki

If you don’t like jam, varennya or compote, then we’re miracle option for preparing for the winter Especially for you, you can make confiture, which is somewhere between jam and marmalade. Let's see how you can earn money. Please be aware that when preparing the licorice confection, a lot of zucrin is added, so if you don’t like licorice or you have problems with your teeth, then it’s best not to consume this product.

What do you like to cook? classic confiture without spices For example, cinnamon, or in any other way to replace its taste, for example, with additional lemon, you will need the following ingredients: ranettes and zukor (it doesn’t matter, brown or white) from two to three, then on 1 kg of ranetki required 1 .5 kg cucru.

I sleep alone variety of food in a prescribed manner: you can make confiture from whole ranettes if you don’t like the puree-like substance. The preparation technology is the same, except that you can skip point 2.

Wine from ranetki

No, you didn’t succeed, and it’s not a mercy or a friend’s mercy. In fact, ranetki are a wonderful material for wine. Homemade wine from them can be your special treat for the winter, so you can surprise your friends and even ask you to give them the recipe.

Otje, How can you get some wine?? Carry out the preparation steps now:

First of all, please wash your ranetkas, pull out the tails and leaves, refine them to a puree-like mass and add yeast (broadly pressed live).
Prepare and filter the water or vikorist the water.
You will need zuccor in combination with other products: if you plan to spend 3.5 kilograms of zuccor on wine, then you will need at least 5 kilograms of zucchini and 4 liters of water.

Why don't you go practice drinking For gourmets and add cinnamon, lemon balm, mint or viburnum to the wine, which will allow you to extract the unique aroma and fruity taste, you can completely stick to the standard wine recipe. To prepare it, write down the following steps:

Your efforts will be in your bag pure and clear wine With a clearly visible aroma of ranetki.

In the autumn, housewives begin to take up canning. They make preparations for the winter from mushrooms, berries, vegetables and fruits, including ranetkas (and they are aromatic, juicy and contain a lot of vitamins). All people love these sweet little apples, prote, not every person knows the recipe for how to make a tasty compote from them.

Bark compote with ranetki

Apple compote We appreciate the most popular drink that we prepare for the winter. Let it be cooked and poured, as without any doubt, it has a wonderful relish and can be refreshed in the summer heat. To this end, it is possible to drink from various recipes and add berries and citrus fruits to the savory tastes of the members of the family, as well as citrus fruits, which bring even more bark.

The people of Ranetki have long dubbed them “paradise” apples; Perhaps Eve herself offered this fruit to Adam, for which God drove them out of Paradise. We are not aware of this in a row. Even if the compote made from them is even brown, it does not raise the same doubts.

Vіn saves all set of vitamins and the mineral essences of the wounds themselves, carefully cut from wood. Here there is potassium, which is necessary for the normal functioning of the heart tissue, as it enters the storage of red blood cells, as well as phosphorus and potassium, which the heart tissue cannot do without.

And these apples are also rich:

whole;
organic acids;
tanning reeds;
essential oil;
pectin.

They have polysaccharides that bind and remove toxic substances and waste from the human body.

Ranetki are not allergenic fruits, so children can drink compote from them. Having prepared this drink according to the chosen recipe, you can drink it throughout the winter, without bothering anyone, and help support the immune system! And the taste that comes from fresh apples from the garden can transport a person into summer, as if there is severe frost on the street. Moreover, the recipe for making compote is very simple (if there is a fruit, then for a new savory flavor you can add other fruits and spices beforehand). The kind of person who can cook extra eggs can tell you why. And as a result, the whole homeland will sing with joy!

To speed up the process of fermenting ranetkas in compote, following the recipe when preparing it, there was no contamination involved, you need to choose the apple correctly. Then the winter will pass without disappointment and I regret my loss.

There are so many recipes for apple compote, your skin will find the one most suitable for you. But it is necessary to transfer all the nuances in advance so that the process of preparing the drink for the entire homeland goes well. To select the perfect compote (the recipe may be something like this) from the following: Obviously wrap up a bunch of moments:

The skin wound needs to be carefully examined in order to quickly spot rotten patches and worminess. Once you have found it, you need a better filling so that it doesn’t end up in the apple compote.
It is necessary to turn over so that all the fruits have firmness, smoothness and thickness.
Choose the best apple that is the same size, so the compote will have greater richness and a rich appearance.
When you pick up the unique wounds, you need to marvel at how they have little needles. If they are visible, it is necessary to remove them (if you use the recipe, you may lose the tails).
You need to kindly squeeze the skin and put it in a bowl so that the raw material can drain.
The skin of the plaid will have to be pierced with a toothpick at the base. This will help the skins not to become flaky when mixed with dill during the preparation of the compote, regardless of the recipe you follow.
Then you need to remove the jar into which the ranetki compote will be stored for the winter, and then steam dry it.

How can you simply make compote from ranetki?

You can prepare compote from ranetki, a very simple recipe, without any need for sterilization.

So drunk It's a completely different taste, fragments of wine are more violent and natural. Ranetki, which will taste great in such a recipe, will taste like something characteristic of fresh apples. These fruits can be extracted from compote and juiced with contents. So, after drinking some cinnamon, you will enjoy an additional dessert that will please both children and adults.

This recipe for compote is universal, some wines can be used for other fruits and berries, and you can also use it to prepare assorted fruits. All components retain their aroma and savory characteristics.

To make compote for such a recipe, you can use modern science and technology, and yourself: a slow cooker. In this case, there is no need to spend an hour on jars and caps.

Ingredients for compote made from small sweet apples:

ranetki (1 kilogram);
tsukor (½ kilogram);
water (2 liters);
spices with special qualities (cinnamon, pepper, anise).

Myself recipe Here's an apple like this:

There are other equally good recipes for making drinks from these small sweet apples. For those who appreciate the fact that these fruits are in short supply, you can add mint, cinnamon, honey, grapefruit and cherries for extra flavor and color. You can experiment and choose the recipe that you become your favorite.

Ranetki are little apples with a rich taste and aroma. Such apples make the most delicious jam, and also make uzvari. For compotes, you can choose different combinations of fruits or stick to the ranetki alone.

Today I want to know how to make compote from ranetki for the winter without sterilization. And some nuances that need to be preserved during preservation. For example: you need to pierce the apple thoroughly so that the stench from the jar is completely removed and does not burst. Compote without sterilization is prepared using the pouring method. This helps the fruit to steam better, and the preservation in the future is preserved longer.

There’s nothing complicated about making compote, so read this recipe and try it yourself.

To prepare compote from ranetki for the winter, prepare the necessary products in the list below the recipe. Choose apples that are thick and without damage.

Rinse the ranetkas in cold water and tear off the tails.

To ensure that the apples do not burst by the hour of pouring the dill, make 3-4 punctures on them. It is best to use a wooden skewer.

Carefully wash and sterilize the jar and boil the lid. Place the apple in a sterile container.

Boil water in a saucepan and pour it into the top of the jar instead.

Cover the jar with a lid and fill it with 20 pieces of liquid. It’s up to the ranetka to steam it thoroughly and stir some water into it.

Exchange the metal lid for a lid with openings and pour the water from the can back into the pan.

Sift the zukor and boil the syrup until the crystals are broken.

Pour the hot syrup over the steamed fruit. The bank is to blame but it is filled to the very neck.

Cover the jar with a lid and roll it up.

Turn the jar upside down and seal until sealed. After covering the compote with a warm blanket, cover it until completely cooled. For the sake of complete cooling, you can sterilize yourself. Transfer the jars to a cool, dry place.

Preparing compote for the winter from ranetki without sterilization will come out not only moist and aromatic, but also brownish, without sterilization. Wonderful preparations for the winter!