Step-by-step recipes on how to cook a delicious compote from ranetki for the winter in a 3-liter jar

A rare hostess will miss the opportunity to close the compote from ripe ranetki for the winter immediately in a 3-liter jar. After all, ranetki are otherwise called "paradise apples" for their delicate taste and pleasant appearance. A unique advantage that pleases all hostesses, without exception, is the preservation of shape in compote. And the taste of the drink is rich, soft and has a light spicy aroma.

Features of making compote from ranetki

Ranetki are fruits rich in useful minerals and vitamins. Even after heat treatment, a record amount of trace elements remains in apples, such as:

• potassium, indispensable for the heart;
• iron, for blood enrichment;
• phosphorus and calcium to normalize metabolism.

To prepare a tasty and healthy compote from ranetki, you do not need to follow exceptional rules. All stages coincide with the preparation of a classic treat.

However, it must be remembered: ranetki are almost devoid of natural acid! Therefore, it is recommended to add it additionally, replace the acid with a large amount of sugar, or give preference to rigid sterilization at all stages of preparation.

Preparation of the main ingredient

The most troublesome thing in preparing a delicious compote from ranetki is to prepare the apples for further processing. This requires:

1. Go through the fruits, carefully examining each one separately. They must be free of signs of rot or disease. If found, the infected fruit must be discarded.
2. Ranetki are more attractive with branches at the base. However, if present, the compote may not survive until winter. But if you put in much more sugar than usual, it will work as a preservative and prevent the jar from "exploding".
3. Apples must be washed thoroughly and allowed to drain.
4. Also, each ranetka must be pierced at the base with a skewer. This will preserve the integrity of the skin of the fruit and, accordingly, no cloudy sediment will appear. Whole apples, while in the jar, retain their aesthetic beauty.
5. Glass jars for compote should certainly be sterilized thoroughly. Covers are required exclusively metal. You can also use screw caps, but you must screw them all the way.

Sterilization can be done in 3 ways:

• in the oven, leave the jars for 10-15 minutes at 110 degrees;
• in the microwave, turning on the power for 70 and heating for 3-5 minutes;
• in a saucepan, leaving the jar upside down in boiling water for 15-20 minutes.

Ways to make compote at home

There are many step-by-step recipes for making ranetki compote for the winter. The most popular is the classical method with gradual preparation of the solution. All known methods and combinations are listed below.

A simple step-by-step recipe for the winter

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

• "Paradise apples" - 0.5 kg;
• sugar - 0.5 kg;
• water - 3 l;
• citric acid - 1 g.;
• vanillin for aroma - 1 gr.

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It is necessary to prepare jars and fruits as indicated above in the article. Next, put a pound of not very large ranetki in a 3 liter jar. Separately, you should prepare the syrup for the compote: boil water, add sugar, acid and vanillin to it and cook for another 5 minutes. Then you should pour the apples with the resulting solution.

Important! There should be no air in the jar! It is recommended to pour over the syrup until it overflows.

Next, you need to tightly tighten the cans, turn the lid down, wrap it on all sides in something warm and leave it for a day. After complete cooling, the jars can be removed to storage.

In a multicooker

Cooking goodies in a multicooker is a pleasure, and compote is no exception. The most aromatic and exotic drink is obtained from semi-culture apples with the addition of spices. So, for our recipe you need to take:

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

The fruits must be carefully prepared: rinse and get rid of the branches. Put all the ingredients in a slow cooker, add water, close the lid tightly and put on the "Stew" mode for half an hour.

With plum

The compote from plums and ranetki is not only tasty, but also very beautiful. Plum gives its pleasant color and saturates the drink with gentle sourness. For a standard 1 liter jar you will need:

• ranetki - 150 gr.;
• plum - 150 gr.;
• sugar - 100 gr.

The cooking principle is the same, with one difference. A jar of berries is poured with boiling water, insisted for a couple of minutes. The liquid is poured into a saucepan. And then sugar is added to this solution and the syrup is prepared. Further, the cooking principle is preserved as in the previous recipe.

With black chokeberry

Rowan, in combination with ranetki, gives a surprisingly tasty and bright drink. In order to prepare compote with chokeberry and small apples for the winter, you will need:

• apples - 1-1.5 kg;
• blackberry - 600 gr.;
• sugar - 600-800 gr.;
• water - 4 liters.

The composition is designed for 2 three-liter cans. The principle of preparing ingredients and pouring compote into cans is traditional - in two steps.

Important! When preparing the syrup, sugar crystals should not remain at the bottom. Otherwise, it may cause the lid to bulge..

With sea buckthorn

Preparing compote with sea buckthorn and ranetka for the winter is as easy as shelling pears. It is necessary:

• prepare cans and components of the drink;
• place 400 gr. ranetki and 200 gr. sea ​​buckthorn in a processed 3 liter jar;
• separately prepare syrup with the addition of 500 gr. sugar and spices (cloves, cinnamon) to taste;
• pour the syrup over the contents of the jar;
• screw on the lid;
• wrap with warm blankets, after cooling, put in a cool cellar until winter.

You should know: if the sea buckthorn is frozen, you do not need to wash it and heat it. It will "unstick" and turn into a puree.

With pears

To make compote from ranetki and pears for the winter, you don't even need a recipe. It is enough, having prepared the ingredients in advance, cut, fold them in equal proportions (150 grams per 3 liters) in a sterilized jar and pour the syrup in 2 stages.For sweetness, you need about 400 grams of sugar.

From cut ranetki

Important! A drink made from chopped fruits cannot be boiled, only pour boiling water. Otherwise, an ugly cloudy precipitate will appear. The rest of the recipe is the same as above.

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With orange

A very tasty drink is made from heavenly apples with the addition of orange. To prepare it for a 3 liter jar you will need:

• ranetki - 10 pieces (up to half a can);
• 1 medium orange, cut into rings;
• sugar - a pound.

Cooking also takes place in 2 stages. It is important to arrange the oranges beautifully in the jars to maintain aesthetic appeal.

With grapes

You can make a bright and fragrant compote from ranetki with grapes for the winter according to the recipe for compote with blackberry. All proportions are maintained. However, if the grapes are cloyingly sweet, it is advisable to add citric acid to the taste.

From sour ranetki

Sour apples for compote are more desirable than sweet ones. This gives a fresh taste and helps to quench thirst quickly. To prepare this drink, you will need apples - 10-12 pieces per 3 liter container and sugar - 300-400 grams. The cooking method remains 2-stage.

Cinnamon

Also, the traditional recipe for this drink can be diluted with the spicy taste of cinnamon. To do this, you need to choose a suitable method for preparing compote, add 1-2 spice sticks and cover, as indicated in the recipe. However, it is recommended to use sliced ​​apples, this will give the taste more richness.

With cherry

The preparation of such a compote is no different from the sea buckthorn recipe. You can use both fresh berries and frozen ones. The proportions also remain unchanged. Housewives recommend adding a couple of citrus slices to the compote from ranetki with cherries.

With prunes

Prunes are a more sugary version of the classic plum, but they are healthier because they retain almost all of the important trace elements even after being cooked. When preparing a drink with prunes, it is recommended to focus on the recipe with plums, but with the addition of citric acid.

With mint

If you add mint to a standard apple drink recipe, the compote will become fresher and more flavorful. It is important to add only fresh herb. For a 3 liter jar, you will need about 9 medium mint leaves.

With apple cider vinegar

Apple cider vinegar can be added to all compotes if the fruit lacks natural acidity. Vinegar is a great alternative to citric acid.

Without sterilization

Modern housewives agree that sterilization is not that important, and often practice conservation methods, avoiding this time-consuming business. However, excluding the processing of cans, you should remain vigilant, as the glass may break when the syrup is poured.

Sugarless

In order for the sugar-free ranetki compote to stand until winter, a lot of acid will be required in the composition. Also, the difference is that such a compote must be boiled, and half of the compote comes out of the same amount of fruit without sugar. To make an apple drink, you need a sweet variety.

Treats storage rules

If the drink was preserved in compliance with all the rules, then during storage no special conditions are required:

• it must be stored in a dark, protected from direct sunlight, place;
• at a temperature not higher than room temperature and not lower than 0;

It is recommended to periodically check the caps for swelling. However, if everything is good with conservation in the first month, then you don't have to worry in the future.