9 best recipes for making ranetki juice for the winter

Ranetki are called small-fruited varieties of apples; in some areas they are known as “Chinese apples.” The mass of apples is 15-20 grams, they are juicy, aromatic, sweet and sour taste. They contain almost 10 times more fructose, pectin and minerals compared to regular fruits. Juice from Ranetki, prepared according to our recipes for the winter, preserves valuable substances, helps improve immunity and speedy recovery from viral diseases.

Features of preparing juice from Ranetki for the winter

Juice from Ranetki can be obtained using any kitchen appliance - juicer, juice cooker, meat grinder. The difference is that after the juicer it is transparent, but when squeezed in a juicer and meat grinder it has a lot of pulp. Moreover, after a juicer there is less pulp, and it can be more easily separated from the liquid phase than after a meat grinder.

Note! With any method of squeezing, the juice from Ranetok is concentrated; purified water must be added to it.

Water can be added during the heating stage, followed by twisting the cans, or immediately before use, which is preferable because it allows you to adjust the intensity of taste and color individually.

Sugar is chosen as a preservative, with the obligatory subsequent sterilization of the preparations, otherwise the juice will ferment and cause spontaneous opening of the containers with the drink.

Preparation of raw materials

When collecting Ranetki, you get a lot of small plant debris - twigs, leaves, dried flower petals. To quickly separate impurities from the raw material, apples are soaked in a bowl of cold water for 10-15 minutes. Then they are washed by rubbing in the same water, taken out, and the water is drained. The second wash must be carried out in running water.

To extract the juice, Ranetki are cut in half and the cores are removed. If you plan to extract the juice using a juicer, you need to cut the apples smaller – into 4-6 parts. Some juicers and combines are capable of separating the liquid component from whole apples, but the throughput grid of the unit will have to be removed frequently and cleaned of accumulated skins and seed chambers.

How to properly prepare containers?

Drinks are usually bottled with screw caps. It is better to choose bottles with a capacity of 0.6-1.0 liters, with a wide neck so that you can reach the bottom of the container with a cleaning brush. The containers and lids are thoroughly washed in a baking soda solution, rinsed under running water and sterilized in a closed pan for 5-7 minutes.

How to make Ranetki juice at home

We offer the best recipes for making juice using a juicer, juicer, meat grinder, and also with the addition of other fruits and vegetables.

Juice cooker recipe

From 1 kilogram of apples you can make 0.5 liters of juice. The juice cooker is a three-level saucepan. Load raw materials into the upper compartment according to the volume that this compartment holds. Usually - 1 kilogram. Pour 1.5-2 liters of water into the bottom and put on fire. When heated, clear juice begins to separate from the apples, which does not need to be diluted with water. Heating time – 1.5-2 hours.

Pour the resulting juice into a saucepan. Depending on the acidity of the product, add 250-300 grams of sugar, boil for 5 minutes, pour into bottles. Sterilize the bottles for 5-7 minutes, seal, cover with a blanket, and leave for a day.

Important! Properly sealed bottles have caps that are slightly retracted inward.

Through a juicer

To prevent the juice squeezed from the juicer from darkening, lemon or citric acid is added to the raw material.

Required Products:

• Ranetki apples – 1 kilogram;
• lemon – 2 pieces;
• granulated sugar – 600 grams;
• purified water – 300 milliliters.

Wash apples and lemons, cut into pieces to fit the size of the juicer opening. Alternately load apple and lemon slices into the unit. Pour the resulting liquid into a saucepan, add water and sugar, bring to a boil and cook for 5 minutes.Remove any foam that forms. If desired, strain through cheesecloth to clarify before bottling. Sterilize bottles with the drink in a pan of boiling water for 5-7 minutes, seal with lids, cover with a blanket and slowly cool in this position for 24 hours.

Through a meat grinder

This is the fastest way to process apples, since the meat grinder does not get clogged and does not need to be washed additionally during operation.

Required Products:

• Ranetki – 2 kilograms;
• lemon – 4-5 pieces;
• sugar – 1 kilogram;
• water – 400-500 milliliters.

Wash the apples, cut them in half, remove the cores. Cut the lemons into pieces without peeling them. Alternately mince apples and lemons. Throw the raw materials onto cheesecloth or a plastic sieve and squeeze out the juice with the strength of your hands. Drain it into a saucepan, add water and sugar, boil for 5-7 minutes, pour into bottles, sterilize, seal and cover for a day.

With pulp

To prepare Ranetki juice with pulp, you need to pass the peeled apples through a meat grinder, add water and sugar to the resulting puree, boil for 10 minutes, pour into a container, sterilize for 5-7 minutes, seal and wrap in a blanket for a day. The proportions are the same as in the previous recipe.

With pumpkin

Pumpkin gives the Ranetki drink a natural sweetness and enriches the drink with vitamins and minerals. Squeezing is done in a juicer.

Required Products:

• Ranetki – 1 kilogram;
• pumpkin – 1.5 kilograms;
• sugar – 1 kilogram.
• water for dilution - optional.

Squeeze the juice from the apple and pumpkin pieces, pour into a saucepan, add sugar. Cook, stirring, for 10-15 minutes. Pour into containers, sterilize for 7-10 minutes, seal, cover with a blanket, let cool slowly.

With chokeberry

Chokeberry colors the juice ruby ​​color, imparts benefits to the drink, enriches the taste and aroma. In addition to these berries, you can add juice from blackberries, cherries, and currants using frozen fruits.

Required Products:

• Ranetki apples – 1 kilogram;
• chokeberry - 600 grams;
• water – 400 milliliters;
• sugar – 1 kilogram.

Squeeze the fruits using a juicer, pour the resulting liquid into a saucepan, add water and sugar, bring to a boil and cook over low heat for 7-10 minutes. Pour into containers, sterilize for 5 minutes, seal, cover with a blanket, and let cool overnight.

With carrots

Carrots enrich the juice from Ranetki with carotene. The most useful drink is with pulp.

Required Products:

• Ranetki apples – 1 kilogram;
• carrots – 1 kilogram;
• sugar – 500 grams.

Cut the fruits into pieces for squeezing through a juicer. Pour the juice into a saucepan, add sugar, place over low heat and bring to a boil. Boil for no more than 5 minutes, pour hot into a container and place in a water bath to sterilize for 5-7 minutes. Seal with lids, cover, and let cool overnight.

With grapes

Grapes for adding to juice from Ranetki can be taken either white or red. It will soften the malic acid. The fastest way to get clear juice is to grind the fruit in a meat grinder and squeeze it through cheesecloth. Sugar is added to taste, depending on the grape variety. This juice does not need to be diluted with water. The drink is boiled in a saucepan for 5-7 minutes, then poured into a container and sealed.

With pear

This pulpy drink is the most nutritious and beneficial for the functioning of the stomach and intestines due to the presence of a large amount of fiber, and when cooked in a juicer it is very tasty.

Required Products:

• Ranetki apples – 1 kilogram;
• pears – 1 kilogram;
• sugar – 400 grams.

Separate the juice from the fruit using a juicer or juicer, pour it into a saucepan, add sugar, bring to a boil and boil for 7-10 minutes. Pour into a container, sterilize for 5-7 minutes, seal, keep warm for a day.

How to properly store Ranetki juice

A sterilized drink can be stored at room temperature, out of direct sunlight, for 1 year. After opening the container, the product should be consumed within 24 hours. If there is a basement, workpieces can be stored longer.