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

It’s a rare housewife who will miss the opportunity to seal a compote of 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 housewives without exception is that it retains its shape even in compote. The taste of the drink is rich, soft and has a light spicy aroma.

Features of preparing compote from ranetki

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

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

In winter, this delicacy will be an exceptional source of boosting immunity and preventing various diseases.

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 delicacy.

However, it is necessary to remember: ranetki are almost devoid of natural acid! Therefore, it is recommended to add it additionally, replace the acid with more sugar, or give preference to strict sterilization at all stages of preparation.

Preparation of the main ingredient

The most troublesome thing in preparing a delicious compote from ranetki is preparing the apples for further processing. To do this you need:

1. Sort through the fruits, carefully examining each one separately. They should not show signs of rot or disease. If found, infected fruit should be discarded.
2. Ranetki are more attractive with branches at the base. However, if they are present, the compote may not survive until winter. But if you add much more sugar than usual, it will work as a preservative and prevent the jar from “exploding.”
3. Apples should be washed thoroughly and the water should be allowed to drain.
4. Also, each wound must be pierced at the base with a skewer. This will preserve the integrity of the fruit skin and, accordingly, a cloudy sediment will not appear.Whole apples, while in a jar, retain their aesthetic beauty.
5. Glass jars for compote should certainly be carefully sterilized. Only metal lids will be required. You can also use screw caps, but you need to tighten them all the way.

Sterilization can be done in 3 ways:

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

Methods for preparing compote at home

There are many step-by-step recipes for making ranetka compote for the winter. The most popular is the classic method with gradual preparation of the solution. Below are all known methods and combinations.

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.

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

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

Next, you need to tightly screw the jars, turn the lids down, wrap them on all sides in something warm and leave them like that for a day. Once the jars have cooled completely, they can be stored away.

In a slow cooker

Cooking goodies in a slow cooker is a pleasure, and compote is no exception. The most aromatic and exotic drink is made from half-cultured 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: rinsed and removed from the branches. Place all ingredients in a slow cooker, add water, close the lid tightly and set to “Stew” mode for half an hour.

With plum

Compote from plums and ranetki is not only tasty, but also very beautiful. Plum gives off its pleasant color and imbues the drink with delicate 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. Pour boiling water over the jar of berries and leave for a couple of minutes. The liquid is poured into a saucepan. And then sugar is added to this solution and syrup is prepared. Further, the cooking principle remains the same as in the previous recipe.

With chokeberry

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

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

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

Important! When preparing the syrup, there should be no sugar crystals left at the bottom. Otherwise, it may cause the lid to bulge..

With sea buckthorn

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

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

You should know: if sea buckthorn is frozen, there is no need to wash it or heat it. It will “unstick” and turn into puree.

With pears

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

From cut ranetkas

Important! The drink made from cut fruits cannot be boiled, only pour boiling water over it. Otherwise, an unsightly cloudy sediment will appear. The rest of the recipe is similar to the above.

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 jar);
• 1 medium orange, cut into rings;
• sugar - half a kilo.

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

With grapes

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

From sour wounds

Sour apples are more desirable for compote than sweet ones.This adds freshness to the taste and helps quickly quench your thirst. 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 the appropriate method for preparing the compote, add 1-2 sticks of spice and cover as indicated in the recipe. However, it is recommended to use chopped apples, this will give the taste more richness.

With cherry

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

With prunes

Prunes are a more sugary version of the classic plum, but they are healthier because even after heat treatment they retain almost all the important trace elements. 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 drink recipe with apples, the compote will become fresher and more aromatic. It is important to add only fresh herbs. 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 sourness. Vinegar is an excellent alternative to citric acid.

Without sterilization

Modern housewives agree that sterilization is not so important, and often practice preservation methods, avoiding this labor-intensive task.However, except for processing jars, you should remain vigilant, as the glass may burst when pouring syrup.

Sugarless

In order for the sugar-free ranetka compote to last until winter, you will need a lot of acid in the composition. Another difference is that such compote must be boiled, and from the same amount of fruit without sugar, the compote comes out half as much. To prepare a drink from apples, you will need a sweet variety.

Rules for storing treats

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

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

It is recommended to periodically check the caps for bloating. However, if everything is fine with preservation in the first month, then you don’t have to worry in the future.