The recipe for compote from the ranetki: we prepare a "vitamin bomb" without sterilization

Juicy, aromatic, tasty ranetki are popularly called "paradise apples." For preservation, it is better to take ripe fruits, but not overripe: those fruits that retain their hardness are suitable. Apple compote is aromatic and tasty. His children adore. You can give a drink even to the smallest: ranetki do not cause allergies, intolerance to the substances contained in these fruits is rare. In Western Europe and the USA, red ranetki can be seen in almost every yard. They are planted in adjoining areas to create landscape design. Trees with red apples lurking among green leaves can become a real decoration of the territory.

The benefits of "paradise apples"

Ranetki - one of the most useful apples. They contain ten times more active substances than other varieties. If you cook compote from the ranet without sterilization, then most of the usefulness will remain. Useful elements include the following.

• Vitamins Ranetki contains B vitamins, ascorbic acid, vitamin E and PP. Beneficial substances increase immunity, have a beneficial effect on the digestive system, have an antioxidant effect.
• Minerals. Calcium, magnesium, potassium, phosphorus, iron - this is an incomplete list of trace elements contained in the ranet, but these substances in apples are more than others. Trace elements increase the protective functions of the body, maintain hemoglobin level, contribute to the normal functioning of the heart, liver and kidneys, strengthen blood vessels.
• Pectins. Ranetki contains at least 1.5% pectins. These substances contribute to the removal of salts of heavy metals from the body. Pectins have an antimicrobial effect. They prevent inflammatory processes and fight existing ones.
• Monosaccharides. Glucose and fructose contribute to the rapid recovery of the body. This is especially true after significant physical exertion. These substances give a boost of energy and energy.

Variety Features

Ranetki come in different varieties. All apples are suitable for making compote, but there are varietal differences: the fruits differ in color and taste. Taste nuances are especially important. Not every housewife makes blanks from her harvest, and when I buy the ranetki on the market, I want to know what they taste like. The table will help you navigate the selection of varieties.

Table - Features varieties of Ranetki

Preparatory stage

To make a compote of ranetki, first you need to prepare the main ingredient. If the preparation is carried out correctly, the drink will turn out to be tasty and stand in a can until the next harvest.

• We sort through. Before preparing the compote, apples must be sorted out. Carefully inspect the fruit for rot and worms. Only flawless fruits should get into the drink: this is the guarantee of preservation.
• Mine. Wash apples thoroughly. Put them in a colander. You can start cooking compote when water drains from the fruit.
• We pierce. Toothpick each apple at the base with a toothpick. You need to make a few holes. The procedure helps preserve the integrity of apples in compote. Thanks to the piercing, the peel of apples does not break when it comes in contact with boiling water. The presence of holes accelerates the impregnation of apples with sugar syrup.

Ponytails can be deleted, but can be left. “Paradise apples” with ponytails in the bank look beautiful, but the presence of “excess” threatens the preservation of conservation. If you leave the stalks thoroughly clean the skin near them. In the compote, which is made from apples with tails, add more sugar. Sweet syrup is a preservative - it will protect the jar from the "explosion".

Compote of ranetki for the winter: options "mono"

There are many options for making compote from the ranet. More often housewives prepare mono drinks - only from apples, other fruits and berries are not added. You can experiment with taste using various spices: vanillin, cinnamon.

The most useful preservation is prepared without preliminary boiling of the ingredients and without subsequent sterilization of full cans. Usually use the double fill method. But experienced housewives claim that you can simplify the process: just pour the ingredients with syrup. Syrup needs sugar and water. Jars should be sterile, apples well washed. Some people prefer to cook a little fruit for reliability: such conservation will definitely last a long time. Choosing the technology for you.

Double fill ...

Features It’s easy to repeat this simple recipe for compote from the ranet, and it takes a minimum of time to cook. Compote is prepared without boiling the main ingredient: apples are simply poured first with boiling water, and then with syrup. A drink prepared according to the classic recipe turns out to be sweet, but with a slight sourness. Vanilla notes do not interrupt the apple flavor, but only emphasize it. The amount of ingredients is calculated on a three-liter jar.

Components:

• "Paradise apples" - 500 g;
• sugar - 500 g;
• water - 3 l;
• citric acid, vanillin - to taste.

Cooking

1. Prepare the ranetki: wash the fruits thoroughly, make punctures with a toothpick.
2. Arrange the "paradise apples" on pre-sterilized banks.
3. Boil water in a saucepan. Pour boiled apples in jars. Leave on for two minutes, covering with lids.
4. Drain the water back into the pan. Put Ranetki in banks.
5. Add sugar, vanillin, lemon to the water. Stir thoroughly, bring to a boil, and then boil for two minutes.
6. Pour the apples into the prepared syrup.
7. Twist, flip, wrap.
8. After a day, remove the cans with compote for storage in the pantry.

... and in the slow cooker

Features This recipe involves the heat treatment of the ranet.Compote in a slow cooker is not cooked for long and in the "Stew" mode, which allows you to save the beneficial properties of apples. The drink is fragrant with distinct spicy notes. This option will especially appeal to those who adhere to the principles of a healthy diet - no prescription sugar is used. But this is provided that the ranetki are sweet. If the apples are sour, the compote should be sweetened.

Components:

• sweet ranetki - 1 kg;
• drinking water - 2 l;
• cinnamon - a tenth of a stick;
• star anise - half asterisk;
• allspice - two peas.

Cooking

1. Put the prepared apples in a multicooker bowl.
2. Boil water separately. Fill the fruit with liquid.
3. Wrap spices in gauze. Dip in boiling water.
4. Set the Extinguishing mode to 20 minutes. After the beep, do not lift the lid for the same amount of time.
5. Remove the gauze with spices. Place apples in sterile jars. Pour the compote from the multicooker.
6. Roll up the containers. Turn the cans over and wrap them in a warm blanket. After a day, you can put it in storage.

What gives sweetness and sourness

Harvesting runetki and summer and late autumn. The ripening period depends on the variety. The availability of "paradise apples" in different seasons allows you to combine them in conservation with seasonal fruits, berries and even vegetables. So the drink is even more healthy.

To cook compote from the ranetki with the addition of other ingredients is for the sake of taste experiments. Additives dilute the saturated apple flavor of compote, with their help you can make the drink sweeter or more acidic. The table will help you figure out what should be added to the compote lovers of sour, and what - sweet tooth.

Table - Additional ingredients for sweet and sour compote

Play with color

If you have collected or bought red ranetki, you can easily experiment with the color of compote. Additional ingredients will come to the rescue. Multi-colored compotes will especially please children. Prepare drinks of different colors for the winter - your baby will definitely not give up bright utility. What colors can be obtained by adding additional ingredients to the red ranetki, the table will tell.

Table - Compote color from ranetki with additives

Additive Drink

Use only seasonal ingredients, then the drink will definitely be useful. Another way to make a “vitamin bomb” from compote is to avoid boiling ingredients and sterilization. Choose proven recipes, and households will be delighted with your compote.

Vitamin: with aronia

Features Compote of ranetki with aronia for the winter turns out to be doubly useful. Chokeberry is rich in vitamins and minerals. It protects against colds. For the preparation of vitamin compote, a late variety of ranetki is used, because the chokeberry ripens in September-October. The drink is sweet and sour. Rowan gives a tart aftertaste, which makes compote unusual. Combine with chamomile better sweetish ranetki, without astringency.

Components:

• apples - 400 g;
• sugar - 250 g;
• chokeberry - 200 g;
• filtered water - 2.5 l.

Cooking

1. Thoroughly wash the ranetki and mountain ash. Put the ingredients in sterile jars.
2. Boil water. Pour boiling water over the main components. Water should reach the very neck of the can.
3. After two minutes, drain the water into the pan. Add sugar. Boil it.
4. Pour the syrup into the jars of apples and aronia.
5. Seal with sterilized lids.

Unusual: with sea buckthorn and zucchini

Features A compote of ranetki, sea buckthorn and zucchini will surprise guests not only with composition, but also with color and taste. Thanks to sea buckthorn, the drink is painted in orange tones. The intensity of the color depends on what kind of ranetki will be used: a combination with red apples gives a red-orange color, with white apples - a transparent-carrot. Zucchini does not have a pronounced taste, but it has a unique ability to absorb the tastes of other components. Compote is prepared without boiling the ingredients, which allows you to save all the usefulness in the composition. Double pouring is not required - the lemon acts as an additional preservative.

Components:

• "Paradise apples" - 400 g;
• sea ​​buckthorn - 300 g;
• zucchini - 100 g;
• water - 1.5 l;
• sugar - 300 g;
• citric acid - 1 g.

Cooking

1. Wash the ranetki and sea buckthorn. Remove the twigs from the apples, pierce the fruits at the base with a toothpick.
2. Cut the zucchini into medium cubes.
3. Put the prepared ingredients in a sterile jar.
4. Wait for the water to boil. Dissolve sugar and lemon in boiling water. Boil the syrup for one minute.
5. Pour the compote ingredients in syrup. You can preserve.
6. Turn over the spins, cover with a warm blanket, leave to cool for a day.

Fragrant: with pears

Features The winter apple compote from the ranetki will turn out to be especially fragrant if you add a pear to it. So that the cut ingredients of the drink do not darken, do not use the double pouring method: the jars are immediately filled with syrup. A pear will make the compote sweeter, therefore, to balance the taste, it is better either to take acidic ranetki or not to add a lot of sugar.

Components:

• apples - 250 g;
• pears - 300 g;
• water from the filter - 2.5 l;
• sugar - 250 g.

Cooking

1. Sort the fruits. Wash them thoroughly.
2. Remove the ponytails from the ranetki. Cut the pears into medium slices.
3. Distribute prepared ingredients in jars.
4. Dissolve sugar in boiling water. Let the syrup boil for two minutes.
5. Pour sugar water into fruit jars. She must get to the brim. Cork up.
6. Allow the workpiece to cool upside down under a warm blanket.

Refreshing: with gooseberries and mint

Features The taste of compote depends on the gooseberry variety, but it is always memorable. Mint brings fresh notes. If you like sweet and sour drinks, take gooseberries green. He will give the desired acidity. Combining green berries with red ranetki, you get a compote in a pleasant pink hue.

Components:

• apples - 300 g;
• ripe gooseberries - 300 g;
• clean water - 2.5 l;
• sugar - 350 g;
• mint - three branches.

Cooking

1. Prepare apples: rinse, remove ponytails, make punctures with a toothpick.
2. Wash gooseberries thoroughly. Tear the ponytails from the berries.
3. Put the ranetki and gooseberries in a three-liter jar (always sterile).
4. Boil water. Pour cool boiling water into the container.
5. After five minutes, drain the liquid into the pan. Pour sugar here.Stir until dissolved, boil for ten minutes.
6. Put sprigs of mint in a jar. Pour all the syrup and cork.

You can take any recipe compote from ranetki and experiment with the ingredients. The principle of preparation does not change depending on the components. Do not be afraid to close the compote without sterilization: the syrup will serve as a good preservative and will not allow fermentation. Sugar can be replaced with honey: then the compote will become even more flavorful, interesting notes will appear in the taste.

Reviews: "Very tasty and rich"

Why such a waste of time and electricity, to fill in twice, when everything is much simpler. Just sterilize the jars over the teapot and boil the lids, and don’t need to pour so much sugar, one and a half glasses is enough for any stewed fruit, we also breed sometimes. As for the ranetki and aronia, if there is a cherry nearby, boil water with cherry leaves, and fill it with this water, it will be even tastier.

Rahile https://gotovim-doma.ru/forum/viewtopic.php?t=10080

Thoroughly wash my cans with Feri, rinse very well. At the bottom of the can I put the washed ranetka and currant (or chokeberry). Approximately 1 / 5-1 / 4 of the tanks are berry. I’m not sterilizing anything except lids. I put the iron covers together with the rubber bands in an enameled bowl, put on the stove, pour boiling water. I keep them on the very minimum fire all the time while I make compote. I cook sugar syrup in a large saucepan. Sugar to taste. To make it sweet and sweet. I boil it for about 5 minutes over high heat, then transfer it to a minimum, but to stop boiling it does not stop. Pour the boiling syrup over the berry, take out the metal tongs (at the presentation Zepter won a hundred years ago), the lid. I quickly roll up and turn it under a fur coat until morning (I usually do in the evening). It turns out concentrated compote, very tasty and rich. But I usually dilute it with filtered water when I drink. Never exploded. It costs at least two years (it never remained, and for two years it was just by chance that the jar “hid” in the cellar).

Olga http://mama.tomsk.ru/forum/viewtopic.php?t=8163

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