Ingredients for making stewed fruit compote
For 1 three-liter jar:
- Apples "Ranetki" ("Siberian") 1 kilogram
- Sugar 500 grams
- Purified water 2 liters
- Main IngredientsApple, Sugar
- Serving 1 serving
- World Cuisine
Measuring cup (for water), kitchen scales, kitchen sponge, three-liter glass jar, metal screw lid, kitchen towel, stove, deep pan (3 liter capacity), kitchen scissors, watering can lid, wool blanket, tableware for serving (decanter, thicket, glass and more).
Cooking compote from the ranetki:
Step 1: prepare the inventory.
In order for the aromatic drink to stand all winter and not deteriorate, first of all, carefully prepare all the dishes that will be needed for preservation. So, we carefully examine the cans, as well as metal screw or ordinary caps for cracks, nicks and rust. Then we wash the entire 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 until use, and sterilize the jars in any convenient way and put on a clean kitchen table. Also, at the same time, bring to the boil in a large pan the desired amount of purified water.
Step 2: prepare the apples.
Now we are starting to deal with ranetki. This quick winter apple variety, like no other, is ideal for harvesting. They make jam, jam, marmalade from it, add it 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, carefully rinse them under cold running water. Then, using kitchen scissors, carefully remove each stalk from each and proceed to the next step.
Step 3: prepare the compote from the ranetki.
We distribute the pure fruits in sterilized jars, filling them half or one third. After some time, gradually fill them with previously prepared boiling water and leave them in this form on 5-10 minutes.
Then, in turn, we put a watering can on a glass container and holding it with a kitchen towel, we 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 4-5 minuteswhile removing a thin coating of gray-white foam from the surface with a slotted spoon.
After that, we pour the sweet water again into the jars with the ribbons, cover them with lids and tightly cork. If they are screw, we use a kitchen towel for this purpose, if ordinary with an elastic band - then a special key for preservation is suitable.
Then we turn the workpiece upside down and check each jar for leaks. No air must escape! Everything is good? Then we put conservation 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 to a cool, well-ventilated place, for example, a pantry, a cellar or a cellar.
Step 4: serve the compote from the ranetki.
Stewed fruit 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 on dessert plates. This wonderful nectar has a sweet and sour taste, delicate aroma and a light reddish or delicate light greenish tint, depending on the variety of apples. Enjoy and do not get sick!
Enjoy your meal!
- some hostesses, in order to get a more fragrant compote, add two currants, chokeberry or bird cherry in each jar of apples. Also, if desired, spices such as anise, cinnamon, black or allspice peas are put there;
- if the sausages are very large, it is necessary to prepare a compote in three fillings, that is, soak the sausages in boiling water twice, then boil the syrup from this liquid, only then distribute it into the jars with fruits and close them tightly so that there are no cracks;
- canned apples can be savored just like that or used for a layer or for preparing delicious desserts, such as baking.