An original winter delicacy - compote from apples "ranetok", or "Siberian". Attractive appearance, rich taste and aroma. Miniature apples are also valuable because their properties are perfectly preserved in conservation. And to make the compote even more useful, experienced housewives recommend adding a little chokeberry to the apples.
"Paradise apples
Ranetka is a fast-growing and winter-hardy type of apples that belong to small-fruited varieties. Depending on the variety, among the advantages of ranetki apples, one can distinguish not only a miniature appearance, but also a fragrant taste. There are tender, juicy and crumbly apple varieties that are good to eat fresh, as well as tougher and less sweet varieties of apples that are suitable for winter storage. In addition, "heavenly" apples surprise with their external variety: maroon, yellow and deep red small fruits are undoubtedly a worthy decoration of a winter festive table.
The most in demand are tough and aromatic varieties of ranetki, from which excellent and aromatic compotes, marmalades, confiture and jams are obtained. It is also worth noting that the "heavenly" apples, in comparison with other varieties, contain more vitamin C and pectin substances, as well as other microelements that are so useful for the body in cold winter time.
Most varieties of Ranetka apple trees are only suitable for processing, and only a few species are best consumed fresh.
Canning compotes from ranetki
To preserve the richness of vitamins and microelements that fresh ranetki are rich in, you can prepare a tasty and healthy canned compote. After all, winter is exactly the time when additional beneficial nutrients and vitamins are so necessary for immunity.
So, the preparation of preservation should begin with the preparation of the fruit and sterilization of the jars. For compote, be sure to select only strong and whole apples, wash them thoroughly and carefully remove the cuttings. Then place the clean fruits in pre-sterilized jars, which can be filled with apples by about half or a third. Prepare boiling water while filling the jars. Pour boiling water over ready-made apples in jars and leave for five to ten minutes. After the fruits have stood for the allotted time, drain all the water from the jars into one deep bowl and add sugar there at the rate of 1: 1. Boil the resulting syrup until the sugar is completely dissolved. When the syrup is ready, pour it into the apple jars and roll the canning under the iron lids. The cooled compote can be stored all winter at room temperature.
To get a more fragrant compote, you can add berries of currant, black chokeberry or bird cherry to the "heavenly" apples.
It should be noted that the ranet apple variety is especially popular in Siberia due to its frost resistance and good yield. In addition, the rich content of vitamins, trace elements and nutrients makes it possible to use the fruits not only in cooking, but also in dermatology.
