Compote of sour ranetki. Compote of ranetki with cinnamon for the winter

If nature has pleased with a generous harvest of small-fruited apples, it's time for ranetki. In winter, it will be especially pleasant to open the treasured jars and enjoy the excellent characteristics of the resulting vitamin drink.

How to cook compote from ranetok?

Even a simple and laconically brewed compote of fresh ranetki, sweetened to taste, is an ideal alternative to store-bought sodas. If you supplement the composition with other fruits or berries, based on the recommendations of recipes, you will be able to enrich the taste palette of drinking, with pleasure accepting enthusiastic responses from households and guests.

1. When preparing compote from ranetki apples for the winter, the containers are filled with washed fruits by a third, half or up to the shoulders, each time receiving a different concentration of the drink. Saturated drink before use is diluted with boiled water to taste.
2. The amount of sugar may differ from that stated in the recipes and be determined individually, based on the natural sweetness of the raw materials and taste preferences.
3. Ranetki are perfectly combined in compotes with any fruits and berries, creating amazing taste bouquets of the drink in all respects.
4. Often, when preserving compote, fruits are poured twice with boiling water, and then with syrup, followed by corking containers and self-sterilization in a warmly wrapped form until completely cooled.

Ranetki compote for the winter without sterilization

The simplest ranetki compote without sterilization can be prepared according to the following recipe. The specified number of components is enough to prepare a three-liter can of a drink with a harmonious sweetish and moderately rich taste. Often, apples are left whole, but if desired, the fruits can be cut in half or into slices.

Ingredients:

• ranetki - 1 kg;
• granulated sugar - 1-1.5 cups;
• purified water - 2.5-3 liters.

Cooking

1. Prepared washed wounds are placed in sterile jars and poured with boiling water for 20 minutes.
2. The liquid is poured into a saucepan, boiled for 5 minutes.
3. Sugar is poured into the jar, boiling infusion is poured, the container is rolled up with a lid.
4. Shake a little compote from ranetki, turn it upside down and wrap it warmly until it cools completely.

Compote from ranetok and plums for the winter

Ranetok acquires a completely new taste if apples in a jar are supplemented with a portion of ripe fragrant plums. The latter can be used whole without pitting. To preserve the integrity of the fruits, they can be pierced in several places with a skewer. The drink is prepared simply, without tedious sterilization.

Ingredients:

• ranetki - 0.5 kg;
• plums - 0.5 kg;
• granulated sugar - 300 g;
• purified water - 2.5-3 liters.

Cooking

1. Washed ranetki and plums are placed in jars steamed in advance.
2. Pour the fruit with boiling water for 20 minutes.
3. The infusion is drained, mixed with sugar, boiled for 5 minutes, plums and apples are poured with the resulting syrup.
4. The compote of ranetki and plums is corked, turned over onto lids and insulated until cool.

Compote from ranetok and chokeberry for the winter

Compote from ranetki and chokeberry can be cooked in one go, once the filling is made up of boiling syrup and rolled up for the winter. With proper preliminary preparation of containers, fruits, berries and compliance with the rules and techniques of canning, the workpiece is perfectly stored even at room conditions.

Ingredients:

• ranetki - 0.5 kg;
• chokeberry - 400 g;
• granulated sugar - 400 g;
• purified water - 2.5 liters.

Cooking

1. The chokeberry is rinsed, dipped in boiling water for a few seconds, transferred to a sterile jar.
2. They do the same with ranetki, blanching the fruits in boiling water for 10 seconds.
3. A syrup is prepared from sugar and water, after boiling the mixture for 5 minutes, pour it into a container with fruit.
4. The vessel is immediately rolled up with a sterile lid, turned upside down and wrapped warmly for two days.

Compote of pears and ranetki for the winter

Compote of ranetki and pears is obtained with a pleasant and soft taste. It is better to take the latter ripe, juicy and more fragrant, placing small fruits in jars as a whole, and pre-cut larger ones into medium-sized slices. If both apples and pears are sweet, a little citric acid is added to the syrup, balancing the taste.

Ingredients:

• ranetki - 0.5 kg;
• pears - 0.5 kg;
• granulated sugar - 250 g;
• purified water - 2.5 l;
• citric acid - to taste.

Cooking

1. Ranetki and pears are placed in jars, poured with boiling water for 15 minutes.
2. Drain the infusion, add sugar and, if necessary, citric acid, boil for 3 minutes.
3. Fruits in jars are poured with boiling syrup, the lids are rolled up, the containers are turned upside down, wrapped for self-sterilization.

Compote from ranetki and grapes for the winter

Ripe ranetki compote will acquire a new original, incomparable taste if apples are supplemented with grapes. Berries can be placed in jars in bunches or previously removed from the stalks, and the proportions of the components and their quantity can be determined by the presence or individual preferences.

Ingredients:

• ranetki - 0.5 kg or to taste;
• grapes - 0.5 kg or to taste;
• granulated sugar - 300 g;
• purified water - 2.5 liters.

Cooking

1. Washed ranetki and grapes are placed in steamed vessels, poured with boiling water for 15 minutes.
2. The infusion is drained, boiled for 5 minutes, poured again to the fruit, to which sugar is first poured.
3. Cork compote from ranetki and grapes, insulate until cool.

Compote of sea buckthorn and ranetki for the winter

Especially useful is the compote of ranetki and sea buckthorn. The maturation period of the basic components allows you to use both of them fresh, putting them in jars in arbitrary proportions. If desired, a couple of clove buds can be added to each three-liter container, which will especially harmoniously complement the fruity flavor duo.

Ingredients:

• ranetki - 0.5 kg;
• sea ​​buckthorn - 250 g;
• granulated sugar - 450 g;
• cloves (optional) - 2 buds;
• purified water - 2.5 liters.

Cooking

1. Washed ranetki and sea buckthorn are placed in jars, cloves are added if desired, poured with boiling water for 20 minutes.
2. The infusion is drained, boiled, poured back into containers, after pouring sugar into them.
3. The lids are rolled up hermetically, the containers are insulated for a couple of days.

Compote of ranetki with cinnamon for the winter

Ranetki compote can be made more piquant and fragrant by putting spices in a jar or in sugar syrup. Cinnamon is a traditional additive that is most harmoniously combined with apples. However, by adding a little vanilla, star anise or cardamom to the drink, it will be possible to further enrich the taste of the drink and make it more refined.

Ingredients:

• ranetki - 900 g;
• cinnamon - 1 teaspoon;
• granulated sugar - 300 g;
• purified water - 2.5 liters.

Cooking

1. Lay prepared ranetki in sterile jars, pour boiling water for 15 minutes.
2. The liquid is drained, boiled with the addition of sugar and cinnamon, apples are poured with syrup.
3. Cork compote from ranetki for the winter, wrap it warmly until it cools.

Ranetki compote with orange

Ranetki compote, the recipe of which you will learn below, will delight you with exquisite freshness, unusual aroma and pleasant notes of citrus. Apples in this case are combined with orange slices. Before slicing, the orange is thoroughly washed and kept in boiling water for a couple of minutes, after which all the seeds are removed from the slices.

Ingredients:

• ranetki - 900 g;
• orange - 1 pc.;
• granulated sugar - 0.5 kg;
• purified water - 2.5 liters.

Cooking

1. Ranetki stacked in banks.
2. Add chopped orange.
3. Pour the ingredients with boiling water, leave for 15 minutes.
4. Drain the infusion, add sugar, boil for a couple of minutes.
5. The contents of the vessels are poured with syrup, corked, wrapped.

Compote from ranetki in a slow cooker

You can cook delicious compote from ranetki for every day and for harvesting for the winter using a slow cooker. For conservation, at the end of the selected mode, the drink is boiled on the “Cooking” program for 5 minutes, after which it is poured into sterile vessels, sealed hermetically and insulated for self-sterilization.

Compote from ranetki is the most popular in Siberia.

The variety of apples is quite large: they are both red and yellow, sometimes they come across with a pattern. Trees are always full of fruits, exceptions are only in lean years. The color of the finished drink directly depends on the shade of the fruit.

To prepare compote with whole fruits, you need to understand the varieties of apples. There are species that crack with the assistance of boiling water. It is worth noting that the taste of compote will not change in any way, only the appearance of the fruit will change. To avoid this, choose the hardest variety when buying.

There is a slight astringency in the taste of apples; in canned form, it will be felt even more.

Compote can be cooked with the addition of other fruit fruits: plums, apricots and others. They diversify the taste and aroma of the drink from ranetki.

If you love apples, then the recipe.

Compote from ranetki without sterilization

Ingredients:

• apples "Ranetki".
• sugar about 250 g for the 1st 3-liter jar.
• water.

Compote preparation:

1. Fill the pot with water, bring to a boil.

2. We wash the ranetki, remove the spoiled parts. Tails can not be removed.

3. We lay out the fruits in jars. We put about 30% of the capacity in each. Less is not recommended, otherwise the taste of compote will not be so rich.

4. Fill the fruits with boiling water to the very top of the jar. Cover with a lid and leave for 15 minutes.

5. Drain everything from the cans into the pan. Add sugar (based on your number of cans). We wait until the syrup boils, then keep it on fire for a couple more minutes.

6.Fill the glass container and roll up the compote.

Bon appetit!

Compote from ranetki in a slow cooker

Ingredients:

• apples 1 kg.
• allspice 2 pcs.
• water 2 l.
• anise and cinnamon on the tip of a knife.

Cooking:

1. My heavenly apples and put them in a slow cooker. Seasonings are placed in a rag bag.

2. Pour boiling water into the device, set the "Extinguishing" option.

3. It will take less than 20 minutes to cook the compote, after which the device must be opened and the compote should be allowed to brew for another 20 minutes.

4. We remove the spices, filter the drink into liter jars, pour the fruit.

5. We do not fill the containers all at once. Pour juice into one, roll up, etc. We wrap jars with compote in a blanket until completely cooled.

It's very cold in winter, so warm yourself up with a cup of homemade tea.

Recipe for ranetki compote with citric acid

We will need:

• apples 0.5 kg.
• sugar 0.5 kg.
• vanillin, citric acid on the tip of a knife.
• water 3 l.

Drink preservation:

1. We wash the fruit.

2. Boil water, add sugar and the remaining ingredients.

3. Paradise apples are placed in jars and poured with syrup.

4. Install the jars in a large saucepan and sterilize for about 20 minutes.

5. It's time to roll up the compote and send it to a warm place, be sure to cover the drink in a blanket.

If you do not plan to prepare compote for the winter, but want to drink a drink at this time, then prepare it a little differently. Apples need to be divided into pieces, pour boiling water and add granulated sugar to taste. Bring the mass to a boil, wait for cooling. Compote from ranetki is ready!

If you like to make twists for the winter, read how to cook from a tomato.

Compote from ranetki

The drink from ranetki turns out to be quite tasty, we often spin it for the winter. We will introduce you to a unique recipe for which you can take absolutely any medium-sized apples. Large fruits are best divided into parts. For one 3-liter jar of compote, you should take 250 g of sugar. If you get too sour variety - put more sugar.

Ingredients:

• ranetki 1 kg.
• sugar 1 tbsp.
• water.

Cooking:

The entire process will take approximately 50 minutes. The total amount of juice will be around 3 cans.

1. Wash jars and carry out sterilization. This can be done in the usual way, as well as in the microwave and oven.

2. We fill each ranetki up to about half.

3. Bring water to a boil, pour apples, cover with lids.

4. As soon as they cool down, drain the water into the pan.

5. Fill with sugar and boil again.

6. We have received a syrup that should be placed in jars.

7. We twist the compote. Before this, be sure to boil the lids.

8. Turn the glass container with ranetki upside down and let cool.

9. We send the compote to a dark place.

Step 1: prepare inventory.

In order for the fragrant drink to stand all winter and not deteriorate, first of all, you must carefully prepare all the dishes that will be needed for preservation. So, we carefully inspect the cans, as well as metal screw or ordinary lids for cracks, notches and rust. Then we wash all the inventory with a soft kitchen sponge, baking soda or detergent with a minimum content of chemical additives. After that, we process small dishes with hot water, boil the lids in a small saucepan for 10–15 minutes and leave it in it until use, and sterilize the jars in any convenient way and put them on a clean kitchen table. Also, simultaneously bring the right amount of purified water to a boil in a large saucepan.

Step 2: Prepare apples.

Now we begin to deal with ranetki. This early winter apple variety is perfect for harvesting like no other. Jam, jam, marmalade are made from it, added to adjika, horseradish and, of course, compote. It is worth noting that these fruits, unlike their counterparts, contain several times more vitamin C and pectin substances, which are very useful for the body, and this greatly increases their nutritional value. First, we select only strong, juicy, ripe apples, rinse them thoroughly under cold running water. Then, using kitchen scissors, carefully remove the stalk from each and proceed to the next step.

Step 3: prepare the compote from ranetki.

We distribute clean fruits in sterilized jars, filling them in half or a third. After some time, gradually fill them with previously prepared boiling water and leave in this form for 5–10 minutes.


Then, in turn, we put a lid-watering can on the glass container and, holding it with a kitchen towel, drain the already slightly cooled water back into the saucepan. Add the right amount of granulated sugar there and put on medium heat. After boiling the liquid, cook the syrup until the grains are completely dissolved for about 4–5 minutes, while simultaneously removing a thin coating of gray-white foam from its surface with a slotted spoon.


After that, we again pour sweet water into jars with ranetki, cover them with lids and cork tightly. If they are screw, we use a kitchen towel for this purpose, if they are ordinary with an elastic band, then a special key for preservation will do.

Then we turn the workpiece upside down and check each jar for leaks. Air must not escape! Everything is fine? Then we put the preservation upside down tightly to each other, wrap them in a woolen blanket so that there are no gaps, and forget about it for a couple of days. When the compote has completely cooled down, we send it for storage in a cool, well-ventilated place, for example, a pantry, cellar or basement.

Step 4: Serve the compote from ranetki.

Ranetki compote is served at room temperature or chilled to a sweet table. The drink itself is served in a decanter, a jug or in portions in glasses, and the fruits are served on dessert plates. This wonderful nectar has a sweet and sour taste, a delicate aroma and a light reddish or delicate light green hue, depending on the variety of apples. Enjoy and don't get sick!
Bon appetit!

Some hostesses, in order to get a more fragrant compote, add two squeezes of currant, chokeberry or bird cherry to each jar of apples. Also, if desired, spices such as anise, cinnamon, black or allspice peas are put there;

If the ranetki are very large, it is necessary to prepare the compote in three fillings, that is, soak the ranetki in boiling water twice, then boil the syrup from this liquid, only after that distribute it among the fruit jars and tightly cork them so that there are no gaps;

Canned apples can be savored just like that, or used as a layer or to make delicious desserts like baked goods.

A drink made from these small but very tasty apples is a real find for every housewife. Preparing ranetki compote, the recipe of which can vary depending on the tastes of large and small family members, is very simple, and the benefits are enormous!

Paradise apple compote

For the amazing taste and marvelous aroma, small neat apples - ranetki - are popularly called "paradise". It is not known whether Adam Eve treated Adam with such an apple, but the fact that everyone who tries apple compote will remember its aroma and taste for a long time is an absolute truth.

Compote preserves vitamins, minerals, which are rich in ranetki. It contains potassium necessary for the normal functioning of the heart, iron included in red blood cells, phosphorus and calcium for bones. There are miniature apples and sugars, organic acids, tannins, pectins, essential oils and vitamins. Polysaccharides, which this variety of apples is rich in, bind toxins and toxins, removing them from the body. All the benefits of fruits are most in demand precisely in the cold, when the body needs additional immune support.

The calorie content of ranetki compote directly depends on the amount of sugar put into it according to the recipe. Preservation of fruits with water and sugar implies a long storage of the drink. But there are methods designed for its use immediately after preparation, as well as recipes in which other fruits and berries are added to apples to give a new taste.

Miracle compote of ranetki for a long winter

We offer a step-by-step recipe for compote from ranetki for the winter.

Ingredients:

• 1 kg ranetki;
• 0.5 kg of sugar;
• water.

Cooking:

While clean jars are being sterilized, you need to thoroughly sort out the apples. For compote, which has to survive at least a few months, only ripe dense fruits are suitable, without wormholes, cracks, defects. Since paradise apples are small in size, there is no need to cut them - they are placed in a jar whole.

The prepared jar is filled with fruits by a third or half, the rest of the space is filled with boiling water.

After waiting for the water in the jar to cool down (to such an extent that the jar can be taken with your hands without the risk of getting burned), it is poured back into the pan, vigilantly making sure that the wounds remain inside the jar.

Bring the water back to a boil and add sugar. Its amount can be increased or decreased depending on the taste preferences of family members.

Without allowing the syrup to cool, it is poured into jars of fruit and immediately closed. Banks are still hot, turned over, insulated and left to stand for a day.

Ready compote is stored in a dark place at room (or slightly lower) temperature.

Without shelving: drink compote immediately

The harvest is not always perfect. Among the fruits there are too soft, lined, wormy apples, which are a pity to throw away, and they are unsuitable for harvesting long-term storage. They can be put into action using a recipe for ranetki compote, which can be drunk immediately, without waiting for winter.

Ingredients:

• 0.5 kg ranetki;
• 0.25 kg of sugar;
• 2 liters of water.

Cooking:

Ranetki must be washed, cut off all "ugly" places and cut each apple into 4 parts, cut out the core.

Water is collected in a saucepan, sugar (150 g: 2 l) is poured in, brought to a boil, stirring from time to time.

Apples are added to the syrup, boiled for another 1-2 minutes, removed from heat and covered with a heavy lid. Compote must be allowed to brew in a warm place, after which it is ready for use.

A fairly simple recipe for compote from ranetki, dried slices. Despite the fact that modern housewives have the opportunity to use special electric fruit dryers, many dry apples in the oven in the old fashioned way. In both cases, compote from ready-made dried fruits is cooked in the same way as from fresh garden gifts.

Ranetki compote without sterilization: we use modern technologies

For those housewives who do not like to mess with jars and lids, there is a wonderful recipe for ranetki compote without sterilization, prepared using a slow cooker.

Ingredients:

• 1 kg ranetki;
• 0.5 kg of sugar;
• 2 liters of water;
• anise, cinnamon, pepper - to taste

Cooking:

To boil water.

Put the apples in the container of the multicooker, cover with sugar and add boiling water.

Put spices in a slow cooker using a linen bag for this.

Start the “quenching” mode and leave the drink to cook.

After ¼ hours, turn off the multicooker, but do not open it so that the compote is infused, for another 20-30 minutes.

Spices are no longer needed, and the finished compote can be poured into jars and rolled up.

Plum and apple mix

In order to make the taste of summer even brighter and richer, many housewives took note of the recipe for compote from ranetki and plums.

Ingredients:

• 0.3 kg ranetki;
• 0.3 kg plums;
• 0.75 kg of sugar;
• 3 liters of water.

Cooking:

Jars and lids are sterilized, preparing compote for long-term storage.

Fruits are washed, “substandard” is removed. Plums are broken into slices and the pits are removed. Apples can be cut, removing the core, you can leave whole.

Water is brought to a boil, sugar, fruits are added and boiled for 15 minutes. If the compote is to be served immediately, then the amount of sugar can be reduced. If the drink is prepared for storage, then the fruit is caught with a slotted spoon and laid out in jars, the syrup is brought to a boil again and poured.

Banks are rolled up with lids and turned upside down.

Hot jars must be insulated and allowed to stand for 1-2 days, after which they can be removed to a storage location.

chokeberry fantasies

The drink made from apples, although tasty, is not very attractive in appearance - it is almost colorless, similar to water. In order to make its shade, and at the same time the taste more intense, tart, you should pay attention to the recipe for compote from ranetki and chokeberry.

Ingredients:

• 0.5 kg ranetki;
• 0.1 kg of chokeberry berries;
• 0.5 kg of sugar;
• 1 liter of water.

Cooking:

As with other recipes, jars and lids are sterilized.

Apples and berries are well washed, rotten fruits with wormholes and defects are removed.

The chokeberry is blanched: lowered on a sieve for a couple of minutes in boiling water.

Berries and apples are placed in a jar.

Bring water to a boil, add sugar.

Fruits are poured with ready-made syrup and jars are rolled up with lids.

Banks are turned over, insulated and left to cool.

Compotes from ranetki, the recipes of which are very diverse, jams, preserves, dried miniature fruits, allow you to stock up on vitamins for the winter, support immunity and prevent you from feeling sad on long winter evenings. After all, we still have a beautiful - "paradise" - memory of warm days!

2015-11-23T04:20:05+00:00 adminhomemade preparations

A drink from these small but very tasty apples is a real find for every housewife. Preparing ranetki compote, the recipe of which can vary depending on the tastes of large and small family members, is very simple, and the benefits are enormous! Compote of heavenly apples For an amazing taste and wonderful aroma, small, neat...

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How to make compote

ranetki compote for the winter

3 l

2 hours

40 kcal

5 /5 (1 )

Surely you, like me, strive to cook healthy dishes. But in summer and autumn, this is easy to do, because we have access to a lot of fresh vegetables and fruits. Even if you do not grow them yourself, everything can be bought at a reasonable price. But what about in winter? Vitamins are still essential. The answer is simple: you need to cook canned food. Although I am not a master of preparing multi-component salads for the winter, my compotes are excellent. And I can answer the question how to cook compote from ranetki for the winter . I like to make compote from ranetki, because they can be put in a jar whole. It looks very nice. You can also use larger apples, but they need to be cut into slices. Think, compote from ranetki for the winter without sterilization will be appreciated by your family.

Recipe for compote from ranetki for the winter

Kitchen appliances:

Ingredients

How to choose the right ingredients

To make the compote tasty and not ferment, carefully inspect each fruit. If there are slightly rotted places, they need to be cut off or just throw away such an apple. It is worth taking only good quality fruits. You also need to prepare a 3-liter jar in advance. To begin with, carefully examine if it is cracked, if there are any chips on the neck. It depends on whether the jar can withstand heating with boiling water, and how tightly the lid will stick. Then the jar needs to be washed well with soda and sterilized.

Important!
How to sterilize jars.

1 way- in the oven. Place one or more jars upside down in a cold oven. Then turn on the oven, setting the temperature to 120 degrees. Leave the jars like this for 15 minutes, then turn off the oven and let the jars cool.

2 way- over a saucepan with steam. Place a rack over a pot of boiling water. On the grate - jars neck down. When water drops appear on the walls, the jars can be removed and allowed to cool.

3 way- in the microwave. Small jars can be placed standing up, and large ones can be laid on their side. Be sure to put some water in the jar. Turn on the microwave, setting the power to 800 W and the time for 3 minutes.

4 way- in a solution of potassium permanganate. To do this, rinse clean jars in a bright pink solution of potassium permanganate.

Cooking

1. Wash the apples. Let the water drain.


2. Then each apple needs to be pierced several times with a toothpick so that the peel remains intact when heated.
3. Fill the jar with apples. The more apples, the richer the taste of the compote will be. I fill about a third of the can.


4. Pour boiling water to the very top.


5. Close the jar with a clean lid and leave for 15 minutes.


6. Drain the water into a saucepan.


Add sugar, mix and put on fire, let it boil for 2 minutes.


7. The syrup boiled. Fill the jar of apples to the brim with hot syrup. Cover with a lid and roll up.


8. Check the lid for leaks by turning the jar upside down. Cover the jar with a warm blanket and leave to cool.


When the compote has cooled, it can be put away for storage.

Video recipe for compote from ranetki

If you still don't understand, watch the video. Shown here how easy it is to make compote from ranetki for the winter without sterilization, while retaining all the useful substances.

Apple compote from ranetki for the winter how to cook and close

Apple compote from ranetki for the winter is a question for housewives. In this video, we will learn how to cook and close apple compote from ranetki. We will learn how to choose the right recipe for apple compote from ranetki, learn how to cook apple compote from ranetki for the winter. After all, compote from ranetki for momentary use is different from apple compote from ranetki for the winter. With us you will learn how to make apple compote from the ranetki apple variety for the winter.

https://i.ytimg.com/vi/cCgDosqejFA/sddefault.jpg

https://youtu.be/cCgDosqejFA

2017-03-07T11:29:03.000Z

What is the best way to serve compote?

Such a compote wonderfully quenches thirst if you just wanted to drink. It also goes well with the dining table. Bake a pie, and ranetki compote will perfectly complement it. It also seems to me that homemade compote is a good alternative to the sweet soda that our children love so much. Take some time in the summer and you can treat your family to a wonderful drink all winter long.

Did you know?
Ranetki are rich in vitamins. They also contain ascorbic acid, which supports the body's defenses. And vitamin P and potassium help the cardiovascular system. So don't let the small size of the apple fool you. They have a truly rich composition.

If you want to prepare more apples for the winter, then the following recipe will be of interest to you.

Compote from ranetok and chokeberry for the winter

• Cooking time: 1-1.5 hours.
• Servings: 3 l.
• Kitchen appliances: saucepan, knife, jar with a lid, key for rolling jars.

Ingredients

Cooking

1. At the bottom of a sterilized jar, lay the apples, cut into slices. It can be ranetki or another variety that is now available to you.
2. Pour rowan, about a third of the can.
3. Fill the jar with boiling water, cover with a lid and wrap. Let it steep for 20-30 minutes.
4. After 30 minutes, drain all the liquid into the pan and add sugar. We put on fire. After boiling, boil for 3-5 minutes.
5. Add citric acid to the jar at the tip of the knife.
6. Fill with hot syrup. Roll up. Turn over and wrap.
7. After cooling, the jar can be taken to the cellar.

Video recipe for making apple and chokeberry compote

Watch the video, which shows in detail how to prepare vitamin compote for the winter.

Compote of apples and chokeberry for the winter

Tasty and healthy compote for the winter from chokeberry and apples without sterilization.
3-liter jar: 1/3 chokeberry, 4-5 medium-sized apples, 300 gr. sugar, citric acid on the tip of a knife.

https://i.ytimg.com/vi/ambeQAvkIBQ/sddefault.jpg

https://youtu.be/ambeQAvkIBQ

2017-09-28T18:19:03.000Z

Compote of apples and plums for the winter

Alternatively, you can cook compote from ranetki and plums for the winter . But instead of ranetki, you can also use other summer varieties of apples.

• Cooking time: 2 hours.
• Servings: 9 l.
• Kitchen appliances: saucepan, knife, 3 jars with lids, jar wrench.

Ingredients

Cooking

1. Wash the plums. Fill half the jar with plums. Not only the taste of the compote, but also the color depends on the amount of fruit.


2. Pour boiling water over the jars for 5 minutes. To cover with a lid.


3. Cut clean apples into slices.


4. Drain the water from the cans into the pan. Add sugar.


5. We send the syrup to the fire. We lay out the apples.


6. When the syrup boils, fill the jars to the top. So that the finished compote does not lose its bright color, you can add a pinch of citric acid to a 3-liter jar.


7. We roll up and wrap the banks. Leave to cool, after which you can put them in the cellar.