Autumn is a busy time for any housewife, as the intensive canning period begins. I would like to stock up on a variety of tasty treats for the winter by storing them in my pantries. Take, for example, Ranetki - very delicious variety apples small size. They are aromatic, tasty and juicy, so compote with such fruit should turn out great. There are many ways to prepare compote without sterilization using ranetki. Let's look at the most delicious recipes canning this variety of apples.

How to choose and prepare apples for harvesting for the winter

To ensure that the twists prepared without using the sterilization method are durable and do not ferment during storage, it is important to correctly select and prepare apples for harvesting for the winter. You need to take care of all the details in advance, not to miss anything, so that the further cooking process goes smoothly. Here are the mandatory points that must be taken into account to obtain the ideal compote with ranetki:

• Each fruit must undergo a thorough inspection to check for rotten areas and worms. If you notice even the slightest flaw, it is better not to use ranetka for canning.
• Make sure the apples are ripe, smooth and firm.
• Select fruits of approximately the same size - this will look more beautiful, and the taste of the compote will be richer.
• After selection, apples must be inspected for the presence of twigs. If there are any, delete them.
• Wash the ranetki thoroughly and place in a colander to drain excess moisture.
• Take each apple and make small holes in the base area using a toothpick. This way, the skin of the fruit will not burst when it comes into contact with boiling water during the preparation of the preserve.
• Wash each jar thoroughly and steam dry.

Step-by-step recipes for making compote from ranetki without sterilization

It would seem like an ordinary apple compote, but how much is there? different options its preparations from ranetki. Each recipe is good in its own way, learn several ways to drink this for the winter and try cooking it. Check out step-by-step recipes for amazing canning of special apples without sterilization or vinegar. For convenience, each recipe will be accompanied by a photo.

In a slow cooker without sugar

If you have a multicooker at home, be sure to use it to prepare compote with apples for the winter. This way you can ensure that several recipes are executed simultaneously delicious drink. There is one method in a slow cooker, and another on the stove. Let your family enjoy a wonderful compote with ranetki of different flavors during the cold, cold season. This is a wonderful drink with low calorie content - especially for those who are on a diet. Find out how to prepare compote in the Polaris multicooker without sugar.

Proportions of required ingredients:

• kilogram of Ranetka apples;
• a pinch of anise, cinnamon;
• a few peas of allspice;
• two liters drinking water.

Recipe description:

1. Boil water separately.
2. Place the apples in the slow cooker, tie the spices in a cotton bag.
3. Fill everything with boiling water, set the device to the “Stew” mode.
4. Cook the compote for up to 15 minutes, after which do not open the lid. Leave the multicooker for 20 minutes, let the hot drink brew.
5. Remove the spices and further strain the drink.
6. Pour the finished strained compote with fruits into liter glass bottles: pour into one jar (pre-sterilized) and immediately roll it up, and then just fill the other.
7. Wrap the finished twists in several layers with a warm blanket and leave it like that for a day.

A quick recipe for making compote from whole ranetkas with tails

Compote with these “paradise apples” is rich in vitamins and beneficial minerals. Prepare such a drink for the winter for your family so that they receive heart-healthy substances such as potassium, magnesium, iron, phosphorus, and calcium. Take advantage quick recipe cooking compote using whole fruits with tails. This way you will get not only a delicious drink for the winter, but also an excellent fruit dessert. Check out the detailed cooking method in the recipe below.

Components (based on a three-liter container):

• half a kilogram of paradise apples;
• three liters of boiled water;
• half a kilogram of sugar;
• a pinch of vanilla sugar, citric acid.

Algorithm for preparing the drink:

1. Wash the Ranetki thoroughly, give Special attention place in the area of ​​the tails.
2. Boil water, add sugar, citric acid, vanillin, and boil for a few minutes.
3. Place the apples in jars.
4. Pour the prepared syrup into the fruit.
5. You can sterilize filled jars by boiling them in a pan filled with water.
6. Preserve the compote and put it in warm place, wrapped in a blanket.

Assorted compote of apples, plums and grapes without sterilization

Add sweet and sour ranetki with the rich taste of plums and grapes, then the compote will turn out to be three times aromatic and tasty. This type of recipe is an amateur drink, so it’s better to make sure in advance that your household will like this drink. Assorted fruits always give a special taste, incomparable to anything else, so this compote will be very tasty. To prepare a couple of liter bottles of the drink, check out step by step recipe.

What do you need:

• 1 kg ranetki;
• 0.5 kg plums;
• 0.2 kg of grapes;
• liter of drinking water;
• 0.4 kg sugar.

How to make compote:

1. Cut the apples and plums in half, remove the seeds.
2. Separate the grapes from the bunches.
3. Place the fruit in the prepared glass container to wrap.
4. Prepare sugar syrup: boil water, add sugar, simmer for three to four minutes.
5. Fill the jars with syrup straight from the stove.
6. Roll up the lids, wrap, and leave for a day.
7. As an alternative to aluminum lids, you can use special-purpose nylon lids, which hermetically preserve food in jars by preheating it in hot water.

Homemade compote of sea buckthorn with ranetki and zucchini for the winter

To keep the immune system in good shape and get sick less often, vitamins are very important in winter. Ranetki contain many useful substances. Add all the benefits of sea buckthorn to them, and you have the perfect cocktail for the health of the whole family. Additionally, use zucchini to see how tasty compote can be when cooked with such unusual ingredients. Your whole family will be absolutely delighted. Pamper your household with such a delicious treat on the dull gray days of the cold season.

Ingredients for three liters of compote:

• 0.4 kg apples;
• a quarter of one zucchini;
• two glasses of sea buckthorn;
• 0.25 teaspoon of citric acid;
• one and a half liters of drinking water;
• 0.3 kg sugar.

Step-by-step algorithm canning:

1. Prepare the syrup: boil water, add sugar, simmer for up to three minutes until the sugar is completely dissolved.
2. Sort out the sea buckthorn berries and rinse thoroughly.
3. Cut the zucchini into small pieces.
4. Place all the fruits with citric acid in a clean bottle.
5. Pour the syrup straight from the heat into jars.
6. Preserve the finished compote with lids. Store the workpiece wrapped in a warm blanket throughout the day.

A simple recipe for chokeberry compote with ranetki for a 3 liter jar

If you like a more saturated color of compote, then add to the ranetki chokeberry. It will not only give an unusual tart taste to the drink, drinking such a drink will saturate the exhausted body in winter time vitamins. The recipe is easy to follow and does not take much time. Stock up your twist pantry with another delicious type of compote. Check out step by step instructions preparing the drink.

Required Products:

• 1 kg ranetki;
• two chokeberries;
• 2.5 liters of drinking water;
• 1 kg sugar.

Progress:

1. Wash the fruits and dry in a colander.
2. Blanch the chokeberry: place a colander with berries in boiling water, hold for up to two minutes.
3. Prepare the syrup: add sugar to boiling water and boil for a couple of minutes.
4. First place chokeberry on the bottom of the jar, and then apples of paradise.
5. Pour hot sugar syrup over the fruits in the bottle.
6. Preserve the finished drink with tight lids, wrap it, and leave it to cool on its own until room temperature for a period of at least 24 hours.

Apple compote with cherries and lemon for the winter

Lemon is a source of vitamin C, which tastes great when combined with other foods. For those who like a sour drink to quench their thirst at any time of the year (even in summer), this recipe will be an ideal option. Cherries give the compote a beautiful color and rich taste. This drink will be indispensable at any feast; all guests will appreciate your culinary skills. It is better to prepare the drink in large quantities, because in winter it sells like hot cakes. Study the recipe for this preservation in more detail.

Ingredients for three liter jar:

• 0.5 kg apples;
• 0.3 kg cherries;
• a glass of sugar;
• four slices of lemon (you can replace it with orange);
• three liters of drinking water.

Algorithm of actions while preparing a drink:

1. Cut the apples into halves.
2. Place the washed cherries and apples in a bottle. Don't forget to throw in the lemon.
3. Prepare sugar syrup: boil water, add sugar, boil until smooth.
4. Pour boiling syrup into a jar of fruits and preserve.
5. Turn the finished compote upside down, wrap it well in a warm blanket in several layers, and leave for 24 hours until completely cooled.

Very tasty and healthy compote of ranetki and bird cherry

Another way to give apple compote a beautiful rich color is to use bird cherry. The compote is not only incredibly tasty, but also very healthy. you can use it as an extra effective remedy for a cold. Take care of your loved ones by preparing this healthy drink. Let them not only enjoy a tasty drink, but also support their immunity with vitamins. Read the step-by-step instructions for preparing compote with ranetki and bird cherry.

For a three-liter glass container you will need:

• 0.5 kg apples;
• two glasses of bird cherry;
• 0.5 kg sugar;
• two liters of water.

Method for preparing the drink at home:

1. Rinse the bird cherry thoroughly and blanch for two minutes in boiling water in a colander.
2. Prepare the apples by thoroughly washing the fruits.
3. Cook the syrup: dissolve sugar in boiling water until you obtain a homogeneous thick consistency.
4. Place the berries and fruits in a jar and fill with hot syrup.
5. Preserve with lids, wrap, and let cool completely at room temperature.

Fragrant compote of yellow ranetki and sliced ​​pears

Lovers classic compote They will appreciate the aromatic drink with yellow ranetki and pears. This wonderful recipe will replace you with a delicious drink in winter, and cut fruit into slices as a dessert. After tasting this richly flavored drink, you will be surprised how tasty an ordinary compote prepared using traditional ingredients can be. Your husband and child will drink it with pleasure. Use the recipe described below to brew a drink for the winter.

Components for a two-liter jar:

• five yellow ranets;
• three large pears;
• a glass of sugar;
• liter of drinking water.

Preparing the drink step by step:

1. Wash the fruits thoroughly, cut the pears into slices and the apples into halves.
2. Cook the syrup according to the traditional recipe: add sugar to boiling water and heat until smooth.
3. Place the chopped fruits on the bottom of a glass container.
4. Pour hot syrup and preserve.
5. Keep the wrapped jars warm for at least one day.
6. When the compote has cooled completely, unwrap it and put it in the pantry for storage until winter.

Recipe for compote of sour ranetki and currants with the addition of cinnamon

If your family members are true connoisseurs of spices, prepare an unusual compote with ranetki, currants and cinnamon. The berry will not only give a bright red color, but also fill the drink with aroma and a pleasant sour taste. Cinnamon will highlight the original combination of fruits and add a little oriental note to the drink. Drinking will be an excellent source of vitamin C in winter. Stock up on these for the winter so you can pamper your children with delicious compotes. Learn the detailed method of preparing the drink.

What you will need for one three-liter bottle:

• 0.6 kg ranetki;
• two to three glasses of currants;
• 0.4 kg sugar;
• three liters of drinking water;
• a pinch of cinnamon.

How to prepare the drink:

1. Blanch the currants in boiling water using a colander.
2. Cut the Ranetki in half.
3. Cook the syrup: add sugar and cinnamon to boiling water, boil until you get a homogeneous consistency.
4. Place the berries and fruit at the bottom of the jar.
5. Pour boiling syrup over everything.
6. Immediately seal the jars and place the lids on the floor.
7. Wrap it up well, let the compote infuse and cool.
8. A day later, when the jars of liquid have cooled, hide everything in the pantry.

Juicy, aromatic, delicious ranetki received the popular name “paradise apples”. For canning, it is better to take ripe fruits, but not overripe ones: those fruits that have retained their hardness are suitable. The apple compote is aromatic and tasty. Children adore him. The drink can be given 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 local areas to create landscape design. Trees with scarlet apples hidden among green leaves can become a real decoration of the territory.

The benefits of “paradise apples”

Ranetki are one of the most healthy apples. They contain ten times more active substances than other varieties. If you prepare compote from ranetki without sterilization, then most of the benefits will be preserved. Useful items include the following.

• Vitamins. Ranetki contains B vitamins, ascorbic acid, vitamin E and PP. Nutrients improve immunity and have a beneficial effect on work digestive system, have an antioxidant effect.
• Minerals. Calcium, magnesium, potassium, phosphorus, iron - this is an incomplete list of microelements contained in ranetki, but apples contain more of these substances than others. Microelements increase the body's protective functions, maintain hemoglobin levels, promote normal functioning of the heart, liver and kidneys, and strengthen blood vessels.
• Pectins. Ranetki contain at least 1.5% pectin. These substances help remove heavy metal salts from the body. Pectins have an antimicrobial effect. They prevent inflammatory processes and fight existing ones.
• Monosaccharides. Glucose and fructose contribute rapid recovery body. This is especially true after significant physical activity. These substances give a boost of vigor and energy.

If you have a peptic ulcer, gastritis, or pancreatitis, you should not drink compote made from sour varieties of ranetki. Overweight people need to remember that apple compote increases appetite.

Features of varieties

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 preparations from her own harvest, but when buying ranetki at the market, you want to know what they taste like. The table will help you navigate in choosing a variety.

Table - Features of Ranetka varieties

Variety	Skin color	Flesh color	Taste
"Dobrynya"	Dark purple	- Greenish; - possible red streaks	- Sweet and sour; - slightly tart
"For a long time"	- Bright purple; - with slight plaque	- White; - many red veins	Sweet and sour
"Ranetka purple"	Purple	Cream	- Sour; - with notes of astringency
"Red Ranetka"	Bright red	Cream	Sweet and sour
"Ranetka raspberry"	- Dark raspberry; - with a bluish coating	Pinkish	Sweet and sour
"Ranetka amber"	Light yellow	Yellow	- Sour; - astringency is well felt

If you want the compote to be incredibly aromatic, prepare it from ranetkas of the “Dolgo” variety. These fruits are considered the most fragrant among the “paradise apples”: when you open a jar of compote in winter, you will immediately remember what summer smells like.

Preparatory stage

To prepare compote from ranetki, first you need to prepare the main ingredient. If the preparation is carried out correctly, the drink will turn out tasty and will last in the jar until the next harvest.

• Let's sort it out. Before preparing the compote, the apples must be sorted. Carefully inspect the fruit for rot and wormy areas. Only impeccable fruits should go into the drink: this is the key to the preservation of the preserved food.
• Mine. Wash the apples thoroughly. Place them in a colander. You can start preparing the compote when the water has drained from the fruit.
• We pierce it. Using a toothpick, pierce each apple at the base. You need to make a few holes. The procedure helps preserve the integrity of the apples in the compote. Thanks to piercing, the skin of the apples does not burst when it comes into contact with boiling water. The presence of holes speeds up the soaking of apples with sugar syrup.

The tails can be removed or left. “Paradise apples” with tails in a jar look beautiful, but the presence of “extra” jeopardizes the safety of the preservation. If you leave the stalks, carefully clean the skin around them. More sugar is added to the compote made from apples with tails. Sweet syrup is a preservative - it will protect the jar from “exploding”.

Always sterilize glass containers into which you will pour compote, even if the recipe does not indicate this. Don't forget about the lids. Then the preservation will last all winter.

Ranetki compote for the winter: “mono” options

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

The most healthy preserves are prepared without pre-cooking the ingredients and without subsequent sterilization of full jars. Usually the double pour method is used. But experienced housewives They claim that you can simplify the process: just pour syrup over the ingredients. Syrup requires sugar and water. The jars must be sterile and the apples must be washed well. Some people prefer to boil the fruit a little to be safe: such preservation will definitely last a long time. It's up to you to choose the technology.

Double filled...

Peculiarities. Repeating this simple recipe for ranetka compote is not difficult, and it takes minimal time to prepare. The compote is prepared without boiling the main ingredient: the apples are simply poured first with boiling water and then with syrup. Drink prepared according to classic recipe, it turns out sweet, but with a slight sourness. Vanilla notes do not interrupt the apple aroma, but only emphasize it. The amount of ingredients is calculated for a three-liter jar.

Components:

• “paradise apples” - 500 g;
• sugar - 500 g;
• water - 3 l;
• citric acid, vanillin - to taste.

Cooking

1. Prepare the ranetkas: wash the fruits thoroughly, make punctures with a toothpick.
2. Place the “paradise apples” in pre-sterilized jars.
3. Boil water in a saucepan. Pour boiling water over the apples in the jars. Leave for two minutes, covering with lids.
4. Drain the water back into the pan. Leave the Ranetki in jars.
5. Add sugar, vanillin, lemon to the water. Stir thoroughly, bring to a boil, and then boil for two minutes.
6. Pour the prepared syrup over the apples.
7. Twist, turn over, wrap.
8. After a day, put the jars of compote in the pantry for storage.

A transparent compote of ranetki with a tail looks very beautiful. For a clear drink, take yellow ranetki - they will not color the syrup.

... and in a slow cooker

Peculiarities. This recipe involves heat treatment of ranetki. Compote in a multicooker is cooked for a short time and in the “Stewing” mode, which allows you to save beneficial features apples The drink turns out aromatic with distinct spicy notes. This option will especially appeal to those who adhere to the principles healthy eating- the recipe does not use sugar. 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 a star;
• allspice - two peas.

Cooking

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

To prepare compote in a slow cooker, it is better to take red ranetki. Then the color of the drink will be rich.

What will add sweetness and sourness?

Ranetkas are harvested both in summer and late autumn. The ripening period depends on the variety. Availability of "paradise apples" in different seasons allows you to combine them for preservation with seasonal fruits, berries and even vegetables. This makes the drink even healthier.

It’s worth making compote from ranetki with the addition of other ingredients for the sake of taste experiments. Additives dilute the rich apple flavor of the compote; they can be used to make the drink sweeter or sour. The table will help you figure out what should be added to the compote for lovers of sour things, and what for those with a sweet tooth.

Table - Additional ingredients for sweet and sour compote

When experimenting with ingredients, do not forget that the taste of the compote depends on both the variety of ranetki and the amount of sugar added. When trying new recipes, first do without any preparation: brew a small portion of the drink, taste it, improve the recipe to suit your taste, and then make preparations.

Playing with color

If you have collected or bought red ranetki, you can easily experiment with the color of the compote. Additional ingredients will come to the rescue. Children will especially like multi-colored compotes. Prepare drinks for the winter different colors- your baby will definitely not refuse bright usefulness. The table will tell you what colors can be obtained by adding additional ingredients to red ranetki.

Table - Color of compote from ranetki with additives

Ingredient	Color
Red grapes	Crimson
Green grapes	Pink
Plum	Dark red
Raspberries	Red
Cherry	Burgundy
Irga	Rich dark red
Green gooseberry	Pink
Purple/pink gooseberry	Crimson
Sea ​​buckthorn	Red-orange to transparent carrot

Color saturation depends on the proportions of the components. Experiment with the amount of ingredients to get the color you want.

Drink with additives

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

Vitamin: with chokeberry

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

Components:

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

Cooking

1. Wash the ranetki and rowan berries thoroughly. Place ingredients in sterile jars.
2. Boil the water. Pour boiling water over the main ingredients. The water should reach the very neck of the jar.
3. After two minutes, drain the water into the pan. Add sugar. Boil it.
4. Pour syrup into jars with apples and chokeberries.
5. Seal with sterilized lids.

To make rowan berries look beautiful in compote, the cuttings are not removed. But in this case, you need to wash the chokeberry twice as thoroughly so that the preservation lasts until the summer.

Unusual: with sea buckthorn and zucchini

Peculiarities. Compote of ranetki, sea buckthorn and zucchini will surprise guests not only with its composition, but also with its color and taste. Thanks to sea buckthorn, the drink is colored orange. The intensity of the color depends on what variety of ranetok will be used: combination with red apples gives a red-orange color, with white ones - transparent carrot. Zucchini does not have a distinct taste, but it has a unique ability to absorb the tastes of other components. The compote is prepared without boiling the ingredients, which allows you to preserve all the benefits in the composition. Double filling is not required - 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 ranetki and sea buckthorn. Remove the branches from the apples and pierce the fruits at the base with a toothpick.
2. Cut the zucchini into medium cubes.
3. Place 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 syrup over compote ingredients. Can be canned.
6. Turn the twists over, cover with a warm blanket, and leave to cool for a day.

An unusual compote should be allowed to brew for two months. During this time, the components will be well saturated with each other’s flavors. If you want to catch them and try them, you will be surprised - you can guess where which ingredient is only by the shape, with eyes closed- impossible.

Fragrant: with pears

Peculiarities. Apple compote from ranetki for the winter will be especially fragrant if you add a pear to it. To prevent the chopped ingredients of the drink from darkening, do not use the double-filling method: the jars are immediately filled with syrup. The pear will make the compote sweeter, so to balance the taste, it is better to either take sour ranetkas or not 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 tails from the ranetkas. Cut the pears into medium slices.
3. Distribute the prepared ingredients into jars.
4. Dissolve sugar in boiling water. Let the syrup simmer for two minutes.
5. Pour sugar water into jars of fruit. It should reach to the edges. Cork it.
6. Let the workpiece cool upside down under a warm blanket.

To prepare compote, it is better to take hard pears - this is the only way to preserve the integrity of the pieces. Soft fruits will become porridge after pouring hot syrup. Firm pears usually green in color and oblong.

Refreshing: with gooseberries and mint

Peculiarities. The taste of the compote depends on the type of gooseberry, but it is always memorable. Mint brings a fresh note. If you like sweet and sour drinks, take green gooseberries. It will give the desired sourness. By combining green berries with red ranetki, you will get a compote of a pleasant pink hue.

Components:

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

Cooking

1. Prepare the apples: rinse, remove the stems, and poke holes with a toothpick.
2. Wash the gooseberries thoroughly. Tear off the tails of the berries.
3. Place the ranetki and gooseberries in a three-liter jar (necessarily sterile).
4. Boil the water. Pour boiling water into the container.
5. After five minutes, drain the liquid into the pan. Add sugar here. Stir until dissolved, boil for ten minutes.
6. Place mint sprigs in the jar. Pour syrup over everything and seal.

Would you like to close a small jar of refreshing compote to try? The amount of ingredients per liter jar is easy to calculate - divide everything by three.

You can take any recipe for compote from ranetki and experiment with the ingredients. The cooking principle does not change depending on the components. Don’t be afraid to close the compote without sterilization: the syrup will serve as a good preservative and will prevent fermentation. Sugar can be replaced with honey: then the compote will become even more aromatic and interesting notes will appear in the taste.

Reviews: “Very tasty and rich”

Why such a waste of time and energy, filling it twice when everything is much simpler. Just sterilize the jars over the kettle and boil the lids, and you don’t need to add so much sugar, one and a half glasses is enough for any compotes, we also sometimes dilute them. As for ranetkas and chokeberries, if you have cherries nearby, boil water with cherry leaves and add this water, it will be even tastier.

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

I wash the jars thoroughly with Feri and rinse them very well. At the bottom of the jar I place washed ranetka and currants (or chokeberries). Approximately 1/5-1/4 of the tank is occupied by berries. I don’t sterilize anything except lids. I put the iron lids along with the rubber bands in an enamel bowl, put them on the stove, and pour boiling water over them. I keep them on the lowest heat possible the whole time I’m making the compote. Boil sugar syrup in a large saucepan. Sugar to taste. To make it strong and sweet. I boil it for about 5 minutes over high heat, then turn it down to low, so that it doesn’t stop boiling. I pour boiling syrup over the berry and take out the lid with metal tongs (Zepter won at the presentation a hundred years ago). I quickly roll it up and turn it over under the fur coat until the morning (I usually do it in the evening). The result is a concentrated compote, very tasty and rich. But I usually dilute it with filtered water when I drink it. Never exploded. It lasts at least two years (it never stayed longer, and for two years the jar just happened to “hide” in the cellar).

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

Compote from ranetki is a drink that will conquer any gourmet with its taste. It is distinguished by tenderness and richness. If you are lucky enough to get a few kilograms of these wonderful fruits, be sure to use our recipes.

Ranetki compote for the winter: useful tips

1. Before preparing the drink, you must carefully sort out the fruits. If there is at least one major flaw on the surface, you must get rid of the fruit immediately, otherwise the taste of the product will be spoiled.
2. Apples look more beautiful with branches, but they often cause rapid spoilage of the preserves.
3. Fruits need to be washed thoroughly, and after washing, allow them to dry thoroughly.
4. To preserve the integrity of the fruits, each of them must be pricked at the base. The procedure is troublesome, but very effective.
5. Containers for preservation should be sterilized. Use metal caps for sealing.

Prepare and. It will be especially pleasant to enjoy it in the winter cold.

Ranetki compote for a 3 liter jar

Includes:

1 g citric acid
- three liters of water
- 1 g vanillin
- granulated sugar, apples - by? kg

Cooking steps:

Wash the apples, tear off the stems, and pierce them with a toothpick at the base. After the fruits have dried, distribute them into sterilized containers. Boil water: dissolve granulated sugar in it, add citric acid with vanilla, stir, continue boiling for three minutes. Pour over the fruit, seal tightly, and place on the lids. Wrap the containers and let them stand for about a day. Transfer to storage once completely cooled.

Consider and.

Ranetki compote recipe

Required Products:

Two liters of clean water
- half star anise
- allspice peas - a couple of pieces
- granulated sugar – ? kg
- a piece of cinnamon stick
- apples – 1 kg

How to cook:

Sort the apples, tear off the tails, and make several punctures in the base area with a toothpick. Place the spices in a fabric bag. If you don't have it on hand, use regular gauze. Place the fruits in a multi-cooker container and cover with sugar. Add a little boiling water, dip the bag of spices. Close the multicooker lid, set the “Stew” program, set it to 20 minutes, and only then lift the lid. Open it only for a while, take out the bag, put the fruit into jars, and roll them up.

Enjoy the original taste.

Ranetki compote for the winter: recipes

Variation with zucchini and sea buckthorn

You will need:

1 g lemon
- zucchini – 0.9 kg
- apples of paradise – 0.4 kg
- granulated sugar – 0.3 kg
- one and a half liters of water

Cooking steps:

Sort and wash the fruits and sea buckthorn. Tear off the branches from the apples and pierce them at the base with a pointed match. Peel the zucchini and cut out the seeds. Cut off a small part weighing 100 g, chop into small cubes. Heat the jar, place berries, apples, and zucchini cubes in it. Boil some water, dilute granulated sugar, combine with citric acid, and boil for just a minute. Distribute the syrup into jars and seal.

Cook and...

Compote of ranetki and chokeberry

Ingredients:

Two liters of water
- chokeberry – 0.2 kilograms
- apples of paradise – 1.1 kg
- granulated sugar – approximately 1 kg

Subtleties of preparation:

Wash the fruits, leave the water to drain, and pierce the base. Wash the rowan, dip in boiling water, blanch for three minutes. Place berries on the bottom of the treated containers and distribute the apples. Make a sweet syrup and pour over the fruit and berry mixture. Roll up the lids and unfold.

Prepare and.

A simple compote of ranetki

Place the container for sterilization and carefully sort 1 kg of fruit. To prepare the drink, you need to take fruits that have had time to sit for at least a month. There is no need to cut them; they fit completely into the jar. Fill the prepared container 1/3 with fruits, fill the rest of the space with boiling water. Let the water cool slightly and then pour it back into the pan. Bring the liquid to a boil again, add sugar. Do not let the syrup cool, but immediately pour it into jars and immediately screw on the lids.

And one more affordable option preparations:

Ingredients:

Apples of paradise - half a kilogram
- two liters of water
- granulated sugar - ? kg

How to cook:

Wash the fruit and cut off any unsightly areas. Cut each fruit into 2 parts, remove and discard the middle. Fill the pan with water, add granulated sugar (150 g per two liters of liquid), boil and stir from time to time. Place the apples in the syrup, boil for a couple of minutes, remove from the stove, and cover with a heavy lid. Infuse the drink for a couple of minutes, and then distribute it into a container for sealing and prepare for winter storage.

Prepare and.

Compote of ranetki for the winter without sterilization

Required components:

2.1 liters of water
- 1 kg of paradise apples
- granulated sugar – ? kg
- pepper, cinnamon, anise

Boil water, pour into a multicooker container, add sugar, add boiling water. Add spices to the container. To do this, it is advisable to put them in a fabric bag. Set the “Stew” mode and cook for a while. After 0.25 hours, turn off the equipment, but do not open it for another half hour.

Variation with plums

Ingredients:

Apples, plums – 0.3 kg each
- three liters of water
- granulated sugar – 0.75 kg

Pre-sterilize the lids and containers. Wash the fruits and discard any that are not suitable for canning. Divide the plums into slices, remove the kernels. Chop the apples into pieces. However, they themselves are small, so you can leave them whole. Boil water, mix with granulated sugar, cook for 15 minutes. If you just want to serve the drink, just mix it with sugar and pour into glasses. If you plan to prepare it for the winter, then use prepared containers for bottling, which are then sealed with lids and moved to the cellar for long-term storage.

Find out and variations.

Another option with chokeberry

Liter of filtered water
- apples of paradise, sugar – 0.6 kg each
- chokeberry – 90 g

How to do:

Treat containers with lids. Wash the necessary berries thoroughly, remove those that have defects and rotten parts. Blanch the chokeberry: place it on a sieve and lower it into boiling water for a couple of minutes. Place it all in containers and roll them up. Boil water and combine with sugar. Fill the contents with the prepared syrup and screw on the lids. Unfold into lids, cool as is, and then transfer to a suitable location.

Compote from ranetki without sterilization

Ingredients:

Sugar with apples – 0.3 kg each

Pour water into a small container and let it boil. Wash the apples and trim off any spoiled areas. For beauty, you can leave ponytails. Fill hot sterilized containers with sorted fruits, one-third full. Fill the containers with boiling water up to the neck, let it brew for about 15 minutes. Pour the resulting liquid back into the saucepan. For a three-liter jar you will need about 1 cup of granulated sugar. Distribute the resulting syrup into jars and roll up.

Recipe for a slow cooker without sugar

A pinch of anise
- a few peas of black pepper (allspice)
- two liters of water

How to cook:

Place the washed apples in a slow cooker. Place the spices in a fabric bag and tie it tightly. Pour boiling water into the bowl and set the appliance to “Quenching”. Prepare the drink for a quarter of an hour, turn it off and leave for 20 minutes with closed lid. This is necessary for infusion. Remove the spices, filter the drink into liter containers, and distribute the fruit. Roll up the filled container and wrap it in a warm blanket.

Recipe with added citric acid

Apples of paradise - ? kg
- water – approximately 3.1 liters
- granulated sugar – ? kg
- a pinch of citric acid and vanillin

Wash the fruits thoroughly. Boil water, dissolve sugar in it, add citric acid, add vanillin, cook for a couple of minutes. Distribute the fruit among the jars and pour the syrup on top. Sterilize the filled seamers in boiling water for about 25 minutes, screw them on.

Consider a few more interesting variations:

A couple of liters pure water
- apples – 1.1 kg
- sugar – ? kg

Wash the fruits, cut off all unsightly parts, cut each fruit into small pieces. Discard the middle. Fill a saucepan with water, add sugar, and boil. During this time, the contents should be stirred several times. Add syrup to the fruit, boil for a couple more minutes, remove from heat, cover with a heavy lid. Leave in a warm place.

Anise and cinnamon option

2.1 liters of water
- 1.1 kg apples
- white sugar – 0.62 kg
- cinnamon with anise

Boil the liquid, add the prepared fruits, sprinkle with sugar, and add boiling water. Place the spices in a saucepan. It is better to do this in a linen bag. Start the “Extinguishing” mode and let the contents finish cooking. After? hour, turn off the device, but leave the lid closed. Infuse the drink for exactly half an hour. Pour it into jars.

Option with plums

3.15 liters of water
- white sugar – 0.75 g
- plum fruits, apples – 0.3 kg each

Process containers with lids. Wash the listed fruits, sort, remove seeds. Add sugar to heated but not boiled water, stir, cook for a quarter of an hour. Pour into container, screw on. If you plan to serve the compote directly to the table, then the amount of sugar can be reduced.

Ranetki are apples of paradise. They have a special, delicate taste that is difficult to confuse with any other fruit taste. You can prepare various preparations from them, but most often housewives cook delicious compote. To enhance the taste, you can add vanillin, star anise, cinnamon, anise, chokeberry, plums, and pears. Its taste and aroma will delight you even more, so prepare several jars this winter.

Delicious compotes made from ranetki are the most common preparations in Siberia.

In fruitful years, the trees are literally strewn with these “paradise” apples of all colors - yellow, bright red, dark burgundy, and even striped. The brighter the fruit, the more beautiful the color of the compote itself will be.

When choosing fruits for making compotes, you need to know that there are different varieties of ranetkas; loose and crumbly ones may have their skins burst in boiling water.

Taste apple compote this will not affect it in any way, but if you want to see beautiful, whole fruits in jars, then choose hard, juicy varieties of ranetki.

If fresh ranetki have a barely noticeable astringency, then during conservation this feature of the variety will become more pronounced.

You can diversify the taste of ranetki compote by adding plums, chokeberries, apricots, pears and other berries or fruits to the jam.

How to roll up compote from ranetki without sterilization

Ingredients:

• Ranetki apples
• sugar - 150-300 g per 3-liter jar

A quick recipe for compote from ranetki for the winter:

1. Pour water into a large saucepan and let it boil.

2. Wash the wounds, cut off the damaged areas. You can leave the ponytails for beauty.

3. Place the fruits in hot sterilized jars, filling them 1/3 full, so that the ranetka apple compote turns out rich.

4. Fill jars with ranetki with boiling water up to the neck, cover with lids and let stand for 10-15 minutes.

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5. Pour the liquid back into the pan. Add sugar at the rate of 1 cup per 3-liter jar. Bring to a boil and boil for 2-3 minutes.

6. Pour the resulting syrup into jars with apples and roll up the lids.

Making compote from ranetki in a slow cooker without sugar

Ingredients:

• 1 kg apples
• a pinch of anise, cinnamon
• a few peas of allspice
• 2 liters of water

How to cook compote from ranetki for the winter in a Polaris multicooker:

1. Place the washed apples in a slow cooker, tie the spices in a cotton bag.

2. Add boiling water to the bowl and set the device to the “Extinguishing” mode.

3. Boil the compote for 15 minutes, turn it off and leave with the lid closed for 20 minutes to allow the drink to infuse.

4. Remove all the spices and strain the compote into liter jars, add fruits.

5. Immediately roll up the filled jar and only then fill the second one. Wrap it in a blanket and leave it like that for a day.

Compote of ranetki with citric acid

Ingredients:

• 500 g paradise apples
• 3 liters of water
• 500 g sugar
• a pinch of vanillin and citric acid

How to preserve ranetki compote with citric acid:

1. Wash the wounds thoroughly.

2. Place sugar, citric acid and vanillin in boiling water and cook for a couple of minutes.

3. Place the apples in jars and fill with syrup.

4. Sterilize filled jars in a pan of boiling water for 25 minutes.

5. Roll up the ranetki compote for the winter with lids and place in a warm place, wrapped in a blanket.

If you are not going to twist the compote for the winter, then it is better to cut the ranetki into 4-8 pieces, pour boiling water over them, add about 75 g of sugar per 1 liter of water and bring to a boil. Let it brew for a couple of hours and you can drink.

Paradise apples - small size fruit, average weight which does not exceed 9-15 grams. Jam is made from tart, juicy ranetki from mid-August to the end of September, when the fruits ripen and fill with juice. This fragrant dessert is so nice to serve with hot tea on long autumn and winter evenings. Do you want to please your loved ones or surprise your guests? We offer several popular recipes preparing delicacies that will take their rightful place in your culinary collection.

Paradise apples differ from other varieties in size and taste properties. Many people refuse to eat the fruits without pre-treatment because of their tart, astringent taste. But the high pectin content makes ranetki an ideal raw material for jams, preserves or marmalade. In terms of the content of nutrients, they differ little from ordinary apples, but the fruits are small in size. Ranetki are often cooked whole, sometimes without even removing the stem.

Before cooking, the skin of the whole fruit is pierced in several places to release the juice. You will need more sugar than for regular apples, since the ranetkas taste more sour. The amount of water depends on what result you want to get. A little liquid is added to the traditional dessert, since the apples are quite juicy. But if it is necessary to cook the fruits in syrup, increase the amount of water.

Choosing the Main Ingredient

To prepare desserts, experienced housewives advise using the Yantarka Altai variety. The yellow fruits are distinguished by their juiciness, pronounced aroma and sour, tart taste. To prepare whole apples, select fruits without damage to the skin or wormholes. Wild fruits are less susceptible to pests and can also be used for canning. If you come across green, unripe apples, do not refuse them. Such ranetkas will also make excellent jam if you follow the preparation technology.

The easiest recipe for a slow cooker

The multicooker significantly speeds up the process of preparing dessert, and also allows you to do without the use of special utensils. The method is suitable for those housewives who want to make a little jam to pamper their family. The fruits are prepared and placed in a multicooker bowl, filled with liquid. Select the “Baking” function from the menu and set the timer for 20 minutes.

After the time has passed, add sugar and cook for the same amount. Place the mixture hot into prepared containers, seal it, and then turn it over, covering it with a thick cloth. This recipe will require 0.5 kilograms of apples, 100 milliliters of water, a full glass and another 6 tablespoons of granulated sugar.

Tip: in order for the fruits to become transparent and retain their rich color, at the very beginning of cooking, add citric acid to the water at the tip of a knife.

Whole ranetka jam

The good thing about apples of paradise is that you can make jam from them without cutting the fruit into pieces. In thick syrup, small ranetkas look appetizing. The fruits become transparent when cooked, which gives the dessert made from whole apples a very unusual look. The fruits are thoroughly washed, the peel is pierced, the stalks are removed or cut in half.

Pour half the sugar into the bottom of the bowl in which the jam will be prepared. Ranetki are laid on top, filling them with the remains of sand on top. The mixture is left for a day to allow the juice to stand out. For a kilogram of whole apples take:

• granulated sugar - 4 cups;
• a quarter of a lemon;
• water – 600 milliliters.

If the fruit is not juicy enough, increase the amount of liquid in the recipe by a quarter cup.

Cook the mixture for no longer than 15 minutes over very low heat. To ensure that the apples are properly saturated with syrup, the container is left to sit for 3-4 hours. Then add strained lemon juice to the cooled mixture, put it on the fire and bring it to readiness, this will take another 15 minutes. To prevent the jam from burning, stir it carefully with a wooden spatula.

Jam from ranetki with tails

Ranetki retain their shape when cooked, which is why they are often used as a decoration for desserts or homemade cocktails. Fruits with a whole stalk are best suited for this purpose. There are no special tricks in making this jam. The housewife’s main task is to thoroughly wash the apples and remove any remaining leaves. After this, the fruits are prepared as described above, covered with sugar and left to brew in a cool place for 12 hours.

When the fruits give juice, add water to the container, mix and put on fire. Usually it is enough to cook the mixture for 20 minutes. You can determine readiness by how the fruits darken and the syrup thickens. To prepare “lazy” jam you will need a glass of water, one kilogram of sugar and one kilogram of fruit.

So that after cooking, the apples of paradise not only retain their shape, but also become transparent, they are pre-soaked in sugar syrup. To prepare it take:

• 1.5 kilograms of granulated sugar;
• 300 milliliters of water;
• 5 grams of citric acid.

This amount of ingredients is enough to prepare a kilogram of apples for the winter.

Sugar is dissolved in the required amount of water, powdered acid is added, and the mixture is heated over low heat until the crystals are completely dissolved. Ranetki are washed, blanched in boiling water, and placed in syrup. Leave the fruit in the syrup overnight so that they are properly soaked. After this, cook over low heat, stirring occasionally.

Tip from the chef: to understand that the jam is thick enough, you need to drop a little onto a flat surface. If the syrup does not spread, the dessert is ready.

Cinnamon goes better than other spices with apples. To cook a fragrant dessert, you can use any of the above recipes. The only touch that will distinguish the cooking technology is the addition of spices. This can be done in two ways: add a teaspoon of seasoning per kilogram of apples to the syrup during the cooking stage, or pre-boil a cinnamon stick with the syrup.

Paradise apples have fairly dense flesh, so they can be boiled not only whole, but also cut into slices. The fruits are pre-processed by removing the core. Prepared slices are added to hot sugar syrup, leave to infuse for 8-10 hours, then cook in several batches. Bring the mixture to a boil over low heat and leave for 5 minutes, stirring. Afterwards, allow the syrup to cool completely and heat it again. The procedure is repeated 3-4 times.

To prepare a dessert from chopped apples, you will need:

• glass of water:
• kilogram of granulated sugar;
• 1.5 kilograms of apples.

To apple slices acquired a beautiful color and became transparent, add juice from half a lemon or powdered acid (1/4 teaspoon) to the chopped ranetkas.

Important! Juicy fruits with loose pulp will give a more uniform consistency. If you want the syrup to remain clear, choose firm fruits.

Ranetki jam with orange

Many housewives add citrus fruits to the traditional dessert to diversify the taste and give the finished delicacy a tropical aroma. Do delicious jam It's not difficult at all with orange. The fruits are pre-prepared, then covered with sugar, water is added and boiled for 30 minutes. 5 minutes before the end, squeeze out the juice of one orange. For 800 grams of fruit you will need 30 milliliters of water and 600 grams of granulated sugar.