In the nation, rantki are called “heavenly apples”. This variety of apples looks fabulously beautiful fresh, but no less tender, attractive and appetizing - in compote. It is difficult to find a hostess who misses the opportunity to make a compote from early spring for the winter, if several kilograms of these apples fell into her hands.
Cooking Features
Ranetki are not only beautiful and tasty - they are also useful. They retain the maximum benefit if they are not sterilized in the preparation of compote. But in order for this compote to stand throughout the winter without spoiling, you need to take a few moments into account.
- Ranetki, intended for preservation, must be searched, carefully examining each apple. Any flaw (a sign of rot, disease) must be a reason to throw it away - only flawless fruits should get into the compote.
- They look prettier with sprigs, but their presence puts at risk the safety of canned food. If there is a desire to make a not too sweet compote, they will have to be removed. In the event that you are ready to put in a lot of sugar compote, which is a preservative, you can leave the twigs.
- It is necessary to wash the apples thoroughly, and after washing it is necessary to let the water from them completely drain.
- Another necessary, albeit troublesome, procedure is to pierce the skin of apples with a toothpick. Need to pierce at the base. This will preserve the integrity of the fruit during their contact with boiling water and will enable them to more quickly and better soak in sugar syrup, which will improve their safety and taste.
- Compote jars must be sterilized. They can be closed only with metal lids, or by rolling them with a special key, or by giving preference to screw lids.
Ranetki are well combined with almost all fruits and berries, so it would be a good idea to make a compote of assortment of pastry and other fruits for the winter.
The classic recipe for compote from research
Composition:
- rates - 0, 5 kg;
- granulated sugar - 0.5 kg;
- citric acid - 1 g;
- vanillin - 1 g;
- water - 3 l.
Method of preparation:
- Wash the inlays. Especially carefully clean near the stalks, if you want to leave them. Knock a toothpick.
- When the apples are dry, place them in sterilized jars.
- Boil the water. Put sugar, vanilla and citric acid in it, stir, boil for 2-3 minutes.
- Pour the apples.
- Seal the jars tightly and turn them over.
- Carefully cover the jars with something that does not heat well. Wrapped up, they must stand for at least 24 hours.
- After cooling, the jars can be removed for storage at any convenient place - they will stand all winter and at room temperature.
According to the classic recipe it turns out a sweet, with a slightly sour compote, with a warm vanilla aroma. He will not leave anyone indifferent, especially children.
Fragrant compote in a multicooker
Composition:
- apples (ratenki) - 1 kg;
- water - 2 l;
- anise - half asterisk;
- cinnamon - a piece of sticks (one tenth of it);
- allspice - 2 pcs .;
- sugar - 0, 25 kg.
Method of preparation:
- How should I sort and wash the apples, remove the tails, make a couple of punctures in this place with a toothpick.
- Fold all spices in a cloth bag. If not, simply wrap in cheesecloth, but well enough that nothing falls out of it during the cooking process.
- Apply the apples into the multicooker bowl, add sugar to it. Pour boiling water. Put a bag of spices in it.
- Close the multicooker lid and set the extinguishing program for a quarter of an hour.
- Meanwhile, wash and sterilize the jars in any way.
- When the extinguishing program has completed its work, detect 20-25 minutes - only after the indicated time can the lid be lifted. The fact is that compote must be infused.
- After opening the lid after a specified time, take out the bag of spices, put the fruit in jars, fill it with compote.
- Roll up the cans. They should also be turned over and wrapped for 24 to 36 hours. After you can remove for the winter.
Multicooker compote turns out to be very fragrant, it will appeal to lovers of spicy drinks. From it you can make mulled wine, non-alcoholic or with wine.
Unusual Compote of Rates
Composition:
- rates - 0, 4 kg;
- zucchini - 100 g;
- sea buckthorn - 0, 3 kg;
- citric acid - 1 g;
- granulated sugar - 0, 3 kg;
- water - 1, 5 l.
Method of preparation:
- Sort through, wash sea buckthorn and retractors. Remove the twigs from the planets. Pierce apples at the base with a toothpick.
- Peel the zucchini. Remove the seeds. Cut a piece weighing about 100 g and cut it into small cubes.
- Sterilize the jar. Put apples, berries, squash cubes into it.
- Boil water, dissolve sugar in it, add citric acid and boil with it for just a minute.
- Pour syrup into jars. Roll them up.
- To make the fruits more conserved, put them upside down and cover with a warm blanket for 24 hours.
After a couple of months, when the compote is infused, all its components will acquire an unusual taste, becoming unlike anything, but very tasty.
Vitamin compote from rannet and chokeberry
Composition:
- rates - 1 kg;
- aronia rowan - 0, 2 kg;
- granulated sugar - 1, 5 st .;
- water - 2 l.
Method of preparation:
- Rinse the canisters, let the water drip from them, chop at the base.
- Wash the mountain ash, dip it in boiling water and blanch for 3 minutes.
- Pour rowan at the bottom of sterilized jars, put apples on top.
- Boil the syrup and fill it with fruit and berry mixture.
- Close the lids, flip. In this case, it is permissible to leave the compote to cool at room temperature, but you can still wrap it up as a guarantee.
According to this recipe, compote is obtained, which has a rich sweet-sour taste, a little tart, and a pleasant color. The composition of this compote makes it doubly useful.
Compote from rannet is a tasty and healthy dessert, which is quite easy to prepare for the winter. At the same time, the taste and aroma of the finished drink will be very different depending on the selected recipe.
