How to make a boiled ranetki? How to cook varennya with ranetok in batches. Compote from ranetki

"Paradise apple" - so the ranetki were called by the people. Regardless of its name, the "paradise" taste of the most varieties of ranetok is not brought to check. Hard, sour apple with characteristic astringency is not suitable for everyone. And in the meantime, the stench is more corisne. Among the apple itself, ranetki are leaders in pectin, potassium, vitamins P, V. You can choose not to shave ponytails: weide "cocktail" option. Preparation of blanks from ranetki is planned for sickle - yellow. If you are sure to check for a vrozhay - lie down like a variety of "paradise apples".

Cooking rules

It is not easy to cook apple jam. Golovne - know the rules of cooking, and the recipe can be taken by someone.

Sorting sirovini To prepare a jam from ranetok, it is necessary to sort out an apple. For dessert, take whole fruits without rot and wormholes. If you are planning to harvest the ranetki again, then sort the fruits of one rosemary. Bits of apples are not suitable for dessert.
Preparation of apples. Ranetki need to be relatively imitated. Pour a bunch of them for 10 - 20 strands of cold water, and then rinse. The ponytails can be seen, but the dessert looks original, for which the whole "heavenly apple" from the ponytails is vicarious. Їx can be shortened to a third of chi not chіpati zovsіm. The skin of the plaid is pierced with a toothpick in a few places of the foundation. It is not necessary that the apples in the process of cooking were left with their cilia, the skin did not peel and did not crack. Until then, the fruit will seep more quickly with syrup, which will change the hour of cooking the pastries.
Syrup preparation. Ranetki are succulent fruits, stench can boast of juiciness. That’s why it’s necessary to make syrup rather than bore wet juice. Vіn ensures transparency. For the syrup, you need water and succulent pisok. Look, so that there are no indistinct grains of blood. Some people prepare syrup without water: її replace it with apple juice and fruit brew. Dip the apple in boiling syrup and boil it, or pour it over the fruit with “licorice water”, insist, and then boil it. Skilki stew fruit in syrup - to fall in the form of a specific recipe. The trivality of the brew is added to the thickness of the syrup, but not the clarity of the brew.
Zahid sun. Varennia will roam hot. Banks and lids need to be sterilized in front. It is important to protezhit, so that the jars are hermetically sealed. Preservation is turned over and wrapped in a carpet. If the temperature in the room, when the cooking is reached, does not fall below + 22 ° C - you can skip the wrapping stage.

How to save integrity and clean up hot water

Some gospodarkam vdaetsya, others - no more. Everything that needs to know culinary tricks. Varennya viyde yaskravim that beautiful for dotrimannya advancing minds.

Tsіkavі houses. Zest, cinnamon, tertiary ginger, vanilla - all this is to add the taste of the jam. Dessert with hints of cicada can be tasted, like adding cognac, pea hairs, dried apricots.
Protection from tassels. Like a vicorist lemon, stitch, so that you don’t waste citrus tassels at the brew. Otherwise, the dessert is served. Orange chastochki s tsієї causes guilty buti without tassels.
Saving health. Sob not to spoil the fruit, it is not recommended to make a brew. Under the hour of preparation, the next step is to strushovat: it will help you to burn that heavenly apple to be overwhelmed. When you mix varto and at the vapadka, you cook varennia from the chastochok: shmatochki are easy to mess up, after which the stench is boiled, and marmalades are to be blamed for the dessert.

To indicate the readiness of the boil, drip on a cold surface. The drop is not guilty of growing. Readiness to judge from the transparency of apples. If you are preparing a dessert from whole fruits, then remove one and cut it. If the ranetka guesses marmalade - you can take the jam from the stove.

Prozor varennya z ranetok іz ponytail: dobirka traditsionnyh retseptіv.

Lord, be ready before the process takes a lot of time. Lasoschi are supposed to be jelly-like, ale without zavoi schіlnostі. It is possible to reach a balanced relish and the right consistency, so that I can prepare sprats. The technology is making a "five-hvilinka", but the leather pidkhid borrows more than five puffs: it takes an hour for the fruits to caramelize in syrup.

Although all recipes specify the amount of succulent pisku, you can adjust the amount of brew for yourself. Vrakhovuyte, like you have ranetki - sour or sour-licorice.

Three whole fruits

Features. A simple recipe for cooking with ranetki can be repeated on the mister-pochatkіvets. Dessert comes out fragrant for rahunok adding cinnamon and citrus juice.

Components:

"Paradise apple" - 3 kg;
water for syrup - 500 ml;
zukor - 2 kg;
lemon - half a citrus;
cinnamon melena - distant spoon.

Cooking

Vimite apple resolutely. To see the stalks, pierce the skin of the base with a toothpick.
Boil water at the pot. Drop part of the apples in the dill for a couple of seconds. Repeat the procedure with the fruits that are left out.
Drop the scalded apple near the krizhan water. So stink to preserve the integrity of the dessert.
Prepare the syrup. For whom to cut the whole zucor in 500 ml of water (the syrup is guilty of boiling three quills).
If the syrup is okholone, pour it over the prepared apple before.
Fill the workpiece for three-chotiri godini. For an hour, ranetki seep syrup.
After the end of the hour, boil 20 quills on the right fire. Whisip the cinnamon.
Look at the fire. Forget about preparing for six years.
See lemon juice at the brew.
Repeat the cycle of "cooking - reaching" the two.
Pour hot dessert into jars, roll up.

The whole apples of the boiled vine will be covered with scallops. You can vikoristati for embellishing desserts.

3 apples with ponytails

Features. In the clear view, the whole bunch of ranetok looks especially beautiful, as if the ponytails are stripped from the fruit. Dessert apples with ponytails can be vicorated to decorate cocktails and vipichki.

Components:

ranetki sour-licorice - 1 kg;
water - a bottle;
zukor - 1 kg;
citric acid - half a teaspoon.

Cooking

Reluctantly imitate an apple, do not clean up the ponytails. For help, toothpicks pierced the base of the skin fetus.
Zmіshayte tsukor, water, lemon. Boil the syrup.
Pour the prepared apple with hot syrup. Boil ten khvilin.
Give the dessert a break for five years.
Boil the apple one more time, and then 20 quills.
Forget about preparing for the day.
The remaining stage is to bring to a boil and arrange in sterile containers.

"Limonka" wins the role of a preservative and "illuminating". Deputy citric acid you can vicorate with a lemon juice. Half a citrus is enough.

Parts

Features. As soon as you get a great variety of paradise apples, cook some marmalade with ranetok. It is important that the chastochki do not boil: the stench can be clearly perceived. To save your health, gently stir the mass under the hour of cooking. Delicious jam from ranetki with citrus aroma to cheer the hearts of gourmets.

Components:

medium-sized ranetki - 2 kg;
water - 400 ml;
zukor - 1 kg;
orange is one.

Cooking

Prepare ranetki: wash, see ponytails. Root the apple on the back, cut the core, and then cut into thin chasms.
Put apple chasts in a saucepan. Zukrom sip.
Vicavte sik from an orange, grate the zest. Add everything to the "crunchy" apples.
Please prepare for two years.
After the end of the hour, take a break from the juice, which you have settled, a few apples. Tse handily work with a noise.
Add water to the sik, bring to a boil.
If the syrup boils, throw in the casserole the chalices of ranetok, as if you were far away earlier. Boil 15 quills.
Leave the brew to infuse at room temperature for the night.
Time to boil the sausages 30 khvilin. Roll up.

Discover the secret of preserving the integrity of the clumps of varennia. It is necessary to soak them for 20 quills at a soda retailer. For 1 liter of water, take a teaspoon of soda. After soaking the chastochki, it is necessary to thoroughly wash it under running water. Once poured with syrup and boiled two 15-20 quills. The brewing is repeated only after the final achievement of lassoshchiv.

… that cіkavі options

Varennya z ranetok can become a good gastronomic show, so you can see it classic recipes. Try to prepare salmon with peas, cognac or apple juice.

Gorikhov

Features. Repeat the recipe pokrokovo possible kulinar-pochatkіvets. When adding lemon juice to the brew, do not forget to strain it. The brushes and the pulp are not guilty.

Components:

ranetki sour-licorice - 1.2 kg;
hairy pea kernels - 1.5 bottles;
zukor - 900 g;
lemon - one small;
melena cinnamon - a teaspoon;
water from the filter - a bottle.

Cooking

Prepare ranetki: wash, remove tails, pierce with a toothpick.
Whit the juice from the lemon, grate the zest.
Mix the zukor by the water. Bring to a boil.
Add lemon juice, cinnamon to the syrup. Relatively mixed, boil the syrup from the new components of the two quills.
Soak in syrup ranetki and peas. Strusіt єmnіst, schob components mixed up.
Dock the boil. Change the fire to a minimum, boil 15 quills.
Take it from the fire and prepare it and get a new achievement. Then bring it to a boil again, boil ten chills, cool down the mass.
Repeat the cooking and cooling of the two, then you can put it in jars and roam.

With cognac at the multivartsi

Features. Varennya with ranetok with pea-cognac notes comes out as fragrant. A spicy dessert can be prepared in a saucepan, but in a multi-cooker it is spicier, and, in the words of a gospodars, so sweets look savory.

Components:

ranetki - 1 kg;
pea hairs (cleaned) - 200 g;
zukor - 180 g;
lemon - one great;
laurel - two leaves;
cognac - two tablespoons;
pure water - 100 ml.

Cooking

Vimite ranetki reluctantly. Make a couple of holes with a toothpick.
Vimitia lemon scalded with dill. Vіdіzhmіt i protsіdіt sіk, prepare the zest.
Pour 100 ml of dill into the multicooker bowl. Break the zukor by the water.
Lower the ranetki at the syrup, add lemon juice, zest, lavrushka. Mix carefully.
Set the mode "Vipichka" for 25 whilins.
At the signal, open the cap and take the bay leaves. Pour in cognac, add peas.
Start the vipіchki mode for 15 whilins.
Arrange hot dessert in sterile jars. Stopper.

Varennya z ranetok at the multivartsi can be prepared for any recipe. Replace the cooking on the stove with the cooking in the “Vipichka” mode, adding five chills to the hour indicated in the recipe.

With apple juice

Features. Varennya from ranetok for the winter, cooked according to this recipe, we’ll see through it like a tear. "Fishka" uses water instead of water for making syrup in apple juice. Relish for the brew.

Components:

ranetki - 1.5 kg;
zukor - 1 kg;
apple juice - a bottle.

Cooking

Resolutely imitate the “paradise apple”, remove the stalks, pierce the skin wound with a toothpick.
Boil prepared apples in sprinkling mayzha two hvilini.
Viymіt runetki z drive for additional shumіvki. Pour the fruits with cold water from the filter. Leave for nothing.
Fuck the water. Dry the apple in a masher.
Get apple juice and zucor. Mix vigorously so that there are no crystals. Make syrup. Wine will be ready immediately after boiling.
Pour ranetki with hot syrup. Let the sumishi cool down.
After reaching the syrup, put the sausages to cook. Bring to a light boil, change the fire and cook 20 chills. Syrup that fruit mayut buti prozori.
Pack the sausages in sterile containers. Stopper.

You can adjust the density of the brew according to your own judgment. Take a handful of more juice, so you like more brew. Bagan density is easy to reach, having boiled for more, lower is indicated in the recipe.

You can make a brew from ranetki with additional seasonal fruits and yagid. Harmoniously complement the relish of "paradise apples" zlivu, sea buckthorn, lingonberry, pear, black gorobina. Varennya with "additives" comes out savory, but lets in the transparency: fruits and berries "reveal" their own color.

Vidguki: “Do not twist the tails!”

The last fate did not come. Everything was boiled, regardless of those that the skin of the apple pierced, the sprat once filled the ice with chilled marrow syrup, then it angered again, played it and poured it, and so again 5 times.
Buka, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=

Ponytails at any time do not need to be twisted! So it’s wonderful to read a book in the winter on the evening before, sipping hot tea with a bite from a ranetka, wimming a little syrup for a ponytail.
Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html

Small apple-apples miraculously look at the brew, as if cooking yogo not from the details of the fruit, but from the whole. Until then, if you prepare them with ponytails, then the apples will be a wonderful embellishment for a vipіchka. About those how to cook it again - the basic recipe, as well as other variations (including other fruits) - read in our article. Golovnya, when choosing apples, pay attention to the weight of specimens without ears, a sign of worminess is thin. And now you can bratyatsya to the right.

Varennya with ranetok whole

To prepare you need:

kilogram of fresh apples;
1.2 kilograms of chicken pish;
repeat bottles of filtered water;
a quarter of a teaspoon of citric acid.

Sort out the apples, remember, you can cut the tails, or better yet, leave them. Now pierce the skin of the fruit with a toothpick or a sirnik through a few places. Zucru, water and citric acid to make syrup, wine is to blame for boiling 3-5 quills, after taking from the stove, strain the homeland through gauze. Pour the apple syrup over, put the dishes on the fire, bring to a boil and boil for about a quarter of a year. Respect! It is not possible to make a saucepan, otherwise the apple may crackle or fall apart. After the ponytails (we got home earlier, we didn’t see the fruit better) take it out of the stove, cover it with a towel and just stand for the harvest. After the end of the appointed hour, again put the pan from the harvester on the middle fire and boil it for the fourth year. How to override readiness? Remove the biggest apple, spread it and marvel: if the m'yakush is soft, it's easy to share, and for its consistency you guess the marmalade, then the jam from the ranetok is ready. If not, then set it to stand again, a second time for 5-6 years, and then boil it. The supply, scho wiyshov, should be poured into sterilized jars, rolled up with lids and saved, like and other preserves, in a cold place and milked in a dark place.

Varennya with ranetok povnistyu with fox berries and lemon

In order to take a vitamin preparation, add a crane or lingonberry to the apples, as well as a few fresh lemons. To prepare you need:

1 kg ranetok;
200 g yagid;
kilogram of chicken pisku;
halves of a lemon.

Wash the apple and sort it out, it is not necessary to see the fruit. Pierce the skin with a toothpick or an awl at a few places. From the lemon you can see the oil, the pulp at once from the skin cut into cubes, wash the berries and dry them on a towel. Now store all the prepared ingredients at the pan, zasipte squeaky squeak and let it stand for 12 years (you can leave it for nothing). After that, put the dishes on a medium fire, bring the boil to a boil, change the fire to a minimum and cook for a quarter of a year. Fill it again for 12 years, then I’ll boil it again, only once a year. Cool the troch and pour it into jars. Axis so, dosit just that tasty.

Now you can choose a recipe for cooking with ranetki, which is the most worthy, and you can serve a vase of beautiful and fragrant apples before tea.

Ingredients:

Ranetki (apple)

Zukor- 1 bottle per 3 liter jar.

Water

How to make savory compote from ranetki

1. Fill a large pot with water and put it on the stove. Water may boil.

2 . At that hour, while the water is boiling, prepare ranetki. Rinse, remove the zipped misses. Tails can be littered.

3. Carefully wash and sterilize jars and lids. I sterilize the jars at the micro oven. For this, I pour trochs of water (1-1.5 cm) into the bottom of the jar. I put a bavovnian servlet at the microhvilov’s place, and on it a jar of water. Small jars are standing, large ones are lying down. I set pressure 70 that hour: 0.5-1 liter cans = 3 quills; 2-3 liter jars = 4 quills.

4. Ranetki spread on sterilized jars. 1/3 part of the jar can be filled with ranetki, even compote matime savor.

5. Fill jars with ranetki with dill to the neck, cover with lids and cover with 10-15 quills. Be careful, turn the jars over for the presence of cracks, so that they don’t burst in the okrop. Banks are not guilty of being cold, because of which the stench can flake.

Then pour the syrup back at the pan. Add zukor іz rozrahunka 1 flask per 3 liter jar. I will bring the syrup to a boil again.

6 . Pour ranetki with licorice syrup and twist jars. To raise respect, fallow in the variety of ranetok, in case of interaction with dill, the skin may peel off in the fruit. If you don’t want such an effect, cook compote from ranetki of hard juice varieties, and not fluffy ones. If you want to taste compotica, it doesn’t particularly stick.

Axis is such a simple recipe for savory compote for the winter

Savory!

Compote from fluffy ranetki

Compote from juice ranetki (compote is visible, the skin of the ranetki is left at home)

Compote from rіzani ranetki

Compote from ranetki for the winter

Small savory apples ranetki proponuyut gospodarkas close vіdminniy compote for the winter. These malt fruits miraculously fit for such a drink. Tim is bigger, that the stinks themselves come out practically soaked, more savory that brown. And in winter days, if it’s cold on the streets, it’s best to eat the lower apples and drink a bottle of compote from the ranetki. Especially garniy apple compote for children. Wine licorice, it is definitely worthy of it, and in the ranetkas there are rich colors and there are no shkidlivy additives - a miraculous alternative to gassed licorice water.

Gotuvati compote from ranetki for the winter too simple. We need only a handful of fruit, we will see through the shards of the drink, and all the fruits of the fruit will be visible through the jar. Best fit ranetki juice, not fluff. I have a lot of recipes. But all the stinks are founded on one, with a victorious tsukr, pure and simple, they themselves are guilty of these stats - the apple of the ranetok.

Basic recipe - compote from ranetki for the winter

Ranetki apple - 400 g.
The drinking water is purified - stilki, skolki you plan compote.
Zukor – 300 g.

Banks are sterilized and put apples in them. If your ranetki are small, take jars with a volume of 1 liter, if larger - 2 or 3. Now we prepare fruit - look back, it’s not beautiful . We store it at the jar (for 1/3).

Now we put water on the fire and boil it, if it's ready, let it cool for 5 minutes and pour apples in jars. After 7 whilins, it is recommended to anger the water. Boil again and prepare syrup - for 1 liter we put 200-300 g of zucru, fallow, depending on what kind of compote you like: licorice chi. If the syrup boils, fill in the ranetki and immediately drop the jars.

Everything is fine, even if you want to add vicorists, to drink urine, put black gorobina with apples, not rich, for three cans of three liters no more than a zhmeni. You can also add oranges, cut into two parts, just put them in as needed after you drink water, and once before adding syrup.

Recipe: Compote from rіzani ranetki for the winter

Now readymemo compote from cut ranetki for the winter. Tse duzhe is simple, the principle is the same. Clean up all the troubles and worms.

Ranetki - 500 grams.
Zukor - 300 grams.
Water - the number of cans.
Leaves of currants and cherries.
Lemon zest - 1 lemon will be enough.

The apple is washed and the mode is cut into sprats: on chotiri in thin pieces and rolled into plates. The best ranetki divide into chotiri parts, even if the stench is so small. We can see that core. Leaves are also washed and washed with thin husbands, lemon zest.

Sterilize jars, put currant leaves and cherries in them at the bottom, then ranetki, no more than 1/3 lower, so that it was sufficient in the final result. Boil water, put tsukor and cook syrup. We give you a sprat of chilly chill, and then we pour ranetki in jars, and we give the beast lemon zest. Now you can roam, hovati pіd stіl. And if the compote is okholone, let the cans go down to the bottom, you can drink a miraculous and light drink.

Varennya z ranetok - vishukan chastuvannya, which will be for the sake of pampering and children, and grown up. The original licorice harvesting will become not only the most delicious dessert, which can be effectively embellished whether it is a tea party, or it can be effective for embellishing cakes and other specialties.

How to make a boiled ranetok?

Properly prepared from the ranetok, it will be clear, golden, with qilimi. miniature fruits otherwise they saved the first look, ale stuffed with syrup in parts. For otrimannya bazhany the result of the following is the knowledge of the secrets of the technique of making recipes.

Boil marinade with ranetok in small portions in a wide enameled vessel with a thick bottom and walls.
During the process of boiling licorice cannot be mixed in order to destroy the damage to the integrity of the fruit.
When cooking sausages with whole fruits, the skin of an apple is pierced with a toothpick or a skewer for crispy seepage with syrup and to prevent it from cracking and boiling.
Adding to the syrup of citric acid to speed up the process of seepage of ranetki and increase the taste of pastries more balanced.

Varennya with ranetok for the winter - a simple recipe

An accessible and simple recipe for cooking with ranetki is one of the widest and most demanding, shards allow you to enjoy the miraculous savory result, that appetizing look of lasoshchiv, without a lot of trouble. For processing, choose crucibles of an apple of one size, with a diameter of more than 3.5 div.

Ingredients:

ranetki - 0.5 kg;
tsukrovy pіsok - 600 g;
citric acid - pinch;
water - 0.5 bottles.

Cooking

Poke an apple with a skewer.
With zucru, citric acid, and boil zukrovy syrup, without interruption, mix up the sum until the crystals are fully expanded.
Pour licorice into the prepared ranetki in a container for brewing, press with a vantage until the fruit is saturated with syrup and drain until it is reached.
Dvichi brew brews from ranetki for 7-10 quills, without mixing, after which they are laid out in jars and corked.

How to make a brew from ranetki with ponytails?

The most effective way to come out of the brew from the ranetok is from the tail. For yoga preparation, pick up dried fruit with an under-torn fruit and pierce it all over with a skewer. Miniature apples, which dazzle with their own eyes, taste and lay them on the surface of the cake or dessert, giving it originality and vyshukanist.

Ingredients:

ranetki - 0.5 kg;
tsukrovy pіsok - 600 g;
water - 0.25 bottles.

Cooking

Mix zukor with a portion of water and heat it up with continuous stirring until boiling and opening all the crystals. Add a pinch of citric acid for the bajans.
Lay at the boiling syrup, prepare the ranetki, make the fire and deprive the mass of the fire and pour.
Trichi heat apples in syrup until boiling and cook 7 chills.
At the rest of the boil, lay out the boils from the whole ranetok in the steamed container, clog.

Varennya with ranetok with small gaps in syrup

An offensive recipe for quiet, who wants to grow. In this vein, the fruits are allowed to grow in the front, and the middle of the inseminations, after which they are cut into neat small pieces of a bagan size. When vikoristanny licorice apples obov'yazkovo add citric acid to the workpiece.

Ingredients:

ranetki - 1 kg;
tsukrovy pіsok - 900 g;
citric acid - 0.5 tsp;
water - 240 ml.

Cooking

Boil water with additional tsukr, until the crystals begin to open up.
Add citric acid, prepare the ranetki, cut into small pieces, take the pot out of the stove and dry it until it is full.
Heat the fruit mass until boiling, boil 10 chills, let cool and infuse.
Repeat boiling and reaching 2 more times.
With the rest of the heating, boil the brew from the cut wounds to a bagan density, cork in a sterile vessel.

Burshtinov varennya z ranetok

Varennya z ranetok, the recipe for which will be made on the offensive, go out as burshtinov as possible, please the garni. with a sultry look with tsilimi, napіvprozorimi fruits, stuffed with licorice syrup and marmalade for relish. In this vipadku is important early preparation fruit, it is necessary to carefully remember and carefully visualize the villi in the part of the fetus, the proliferative fruit.

Ingredients:

ranetki - 0.5 kg;
tsukrovy pіsok - 650 g;
citric acid - 0.25 tsp;
water - 240 ml.

Cooking

Boil water from zukrom 5 khvilin, adding citric acid.
Lay the preparation of an apple, make a fire, deprive the masa of the harvest.
Boil the workpiece for 10 hvilin|minutes|, without stirring, cool.
Repeat boiling and infusion 2 times, cork hot salmon in jars.

Varennya with ranetok "P'yatikhvilinka"

Prepared for the upcoming recipe for salmon, save the maximum of vitamins, which are found in the fruits, and please them with fresh relish. In this vipadka, they cook varennya from dribnih ranetki, sob in a short hour thermal processing the stench caught the syrup seeping out and being as savory and appetizing as possible.

Ingredients:

ranetki - 0.5 kg;
tsukrovy pіsok - 600 g;
citric acid - pinch;
water - 150 ml.

Cooking

Ranetki miyut, pierce along the entire perimeter with a skewer.
Boil water with zucr and lemon juice, so that the crystals open up, pour apple syrup, soak until reached.
Heat the fruit mass to a boil, cook exactly 5 quills, pour into jars, cover with lids and warm the primer until hot.

Varennya with ranetok from chornoplidnoy gorobina

Let's uniquely savory and curry the whims of cooking with ranetki with gorobina. Lasoschi can be boiled like with whole fruits, so you can cut the peeled apple into halves or small pieces. If you want to take away the more uniform, boiled texture of the malt, the berries and ranetki can be blanched in front.

Ingredients:

ranetki - 900 g;
black gorobina - 600 g;
tsukrovy pіsok - 1.3 kg;
water - 1.5 bottles.

Cooking

Take that zukra to boil syrup, lay that apple at the new berry.
They give the mass to boil, soak until it reaches the point.
When heated up, boil the workpiece for 10 khvilin, cool.
Repeat the procedure 2-3 more times, or until the bagan thicket is gone.
Cork and ranetok at the jar hot.

Varennya with plum and ranetok

Savory brews from ranetok for the winter can be brewed, supplementing malt with plums of fresh varieties, peeled from tassels. Lasoschi go thick behind the texture and can be whipped up like a topping for a burger. Before the rest of the brews, the plum-apple licorice masu can be blended until uniform with a blender.

Ingredients:

ranetki and plums - 1 kg each;
tsukrovy pіsok - 1.7 kg;
water - 240 ml.

Cooking

Prepare plums and ranetki, having cleansed the fruits and cut them into halves or small pieces.
Boil the water from the zucr, pour the syrup over the fruit mass for 3-4 years.
Three boiled and ranetok 10 khvilin each, corked at the jar.

Varennya with orange ranetok

Preparing marmalade with orange for the winter is the best place among the few licorice stocks, especially to cook yogo with whole apple fruits and orange parts, yak, having soaked with syrup, become like a savory natural marmalade, which you can drink without fear.

Ingredients:

ranetki - 0.5 kg;
orange - 1 pc.;
tsukrovy pіsok - 700 g;
water - 100 ml.

Cooking

Ranetki pierce with a skewer.
An orange is cut in front of 5 quills, after which they are cut into small pieces, or they are peeled from the skin, sorted into small pieces, from which they know more plіvki.
When vikoristanni orange with a peel, the chastices forward in the syrup are 10 quills.
To add to the hot mass of ranetki, to deprive you of the pressure on the night.
Trichi bring the masa to a boil, boil 5 chills and cool.
Zakuporyuyut malt in hot jars after the rest of the boil.

Varennya with ranetok and cinnamon

Varennya from yellow ranetki, as the most less fragrant, lower varieties, you can season with vanilla or add cinnamon to the warehouse. Adding the maximum taste of the fruit and harvesting the savory, fragrant and piquant. You can cook malt from whole fruits or cut them into small pieces or halves.

Ingredients:

ranetki - 500 g;
cinnamon - 0.5 tsp;
tsukrovy pіsok - 650 g;
water - 100 ml.

Cooking

Preparing ranetki, pour syrup, boil zucru from water, soak until ripe.
I cook it 3 times, 10 quills each, letting it cool down.
Add cinnamon, boil the malt to the desired density, and put it near the jar.

Varennya with ranetok and lemon

Preparing marmalade for the winter with added lemon is super fragrant. Like an apple sour, you can add more lemon zest to the warehouse. When vikoristanni licorice fruits with lemon juice, the relish of malt will become even more harmonious and balanced. For spice, a similar version is often supplemented with ginger.

Ingredients:

ranetki - 1 kg;
lemon - 0.5 pcs.;
tsukrovy pіsok - 900 g;
water - 90 ml.

Cooking

Boil the zucru and water the syrup, add the zest and the juice of the lemon or the citrus slices.
Cook the sum of 10 khvilin, lay the preparations for the preparation of the chili of the wound.
After ostigannya, boil the mass of 10 hvilin, cool.
Repeat the procedure 3 more times, cork the hot brew.

Varennya with ranetok at the multicooker

You can make jam from apple ranetki in a slow cooker. Equal heating of fruit mass is suitable for preserving the integrity of apple fruits and the most obvious seepage of them with sucrose syrup. If you want to go without bagatorase thermal processing, you can’t do it in any way.

Raisky apples, Chinese, ranetki, rayki - this is how decorative apples are called, similar to wild brothers, they look like stinks. The savory that brown brew from the ranetok is not only receptive to the aroma, but also to the garnier friendly look.

Get ready to come in

Similar to wild apples, ranetki is dry, greenish-yellow, fragrant, with a tart relish. They ripen the stench of the spring, they can’t save for a long time, they are trying to overpower them at once. Morsi, confitures are prepared from them, and the most popular is brewed with whole apples with ponytails; lower relish. At the same time, varieties appeared that ripened the infusion, simmered with a red color, and miracles of cooking could come out of them.

To prepare a dessert, choose only unripe fruits with a thin skin, without wormholes or bruises. The fruits are reluctantly miyut, sometimes wind up in the front soaked in cold water for a sprat of years. Often to please the brothers of slightly unripe fruits, in order to save their integrity in case of variance. Too long ponytails (fruit stalks) are recommended to be trimmed for tretina, but it’s not necessary to spare them, otherwise half of the property will be ruined.

The shards of an apple are already hard, it is necessary to blanch a sprat of quills, dropping them into boiling water, and then pour them over with cold water. For this vicorist, use a drushlyak or linen (gauze) little bag. You can simply fill it with dill, close it with a lid, pokakat 3 hvilin, anger the water (її then you can vicorate to prepare the syrup), rinse with cold water.

Chill an apple with a sharp wooden toothpick. It is not necessary to vikoristovuvat for this procedure metal needles, which are made of stainless steel.

Video "Varinnya z ranetok"

From this video you will know how to make delicious amber brew from heavenly apples whole in home minds.

Best Recipes

Use more than one recipe savory jam from paradise apples, here you can choose, experiment. Dessert from some ranetki will be savory and fragrant, and adding other fruits and spices will change the taste and aroma.

Paradise apple whole

Ranetki, zvarenі whole at once with ponytails, mayut vіdminniy relish and look. For them you need:

1 kg of apples;
900 g zucru;
1 bottle of water.

Sob the fruits are left with cilimy, they can be prepared for sprats of sessions:

With zucru and water, apples were blanched in yakіy, syrup was boiled.
Hot syrup is poured over prepared fruits, crumbled dishes, drenched until full.
Bring the chilled mass on full fire to a boil, boil no more than 5 quills, leave it for 12 years.
You can repeat the procedure 2-3 times. Restore the brew to readiness, lay out in sterilized jars, roam.

With oranges and cinnamon

Citruses and cinnamon add cinnamon to the savory brew, wispy aroma, new relish. For 1 kg of apples, take 800-900 g of zucru, 2-3 oranges, 0.5 bottles of water, 1 cinnamon stick:

Oranges are peeled from the skins, divided into chastices, you can make chastices navpil, so that the stench is proportional to small apples. They place them near the pan, fill it with water, boil sprats of whilin for softening.
Add tsukor to the oranges, and add crystals again.
Add an apple to a hot mass, bring it to a boil, take it out of the fire, fill it with “until tomorrow”.
Varennya can be brewed at once, but an apple can fall apart. Sob to get rid of it, cook a dessert for a few days, don’t mix it up, rather just shake the dishes. Add cinnamon at the remaining stage. Then we pile it up at the bank, roam.

At the multicooker with cognac

A slow cooker will help you cook the herb at a time. For this 1 kg preparation of ranetki, 900 g of zucru, put a bottle of water in a bowl, turn on the “Extinguishing” mode, leave it for 2 years. Kindly bulo b kіlka razіv perevіrit varennya, a little afraid or carefully mix yogo.

When the multicooker is restored, it is necessary to add 2 tbsp. l. cognac. Otrimany result immediately potishit new fragrance.

With hairy peas in the oven

The oven can also help you save a lot of trouble. Take 1 kg apple, a bottle of kernels hairy mountains, bottle tsukru, 1 medium rosemary lemon. It is necessary to turn on the oven until it heats up to 250 ° C, boil the syrup, dip the peas in a new dish, cut into small pieces in front of peelings, lemon and ranetki. All the same, boil 10 quills, and then shift them to a saucepan, and rather an earthenware bowl, and put them in the oven.

After boiling, lower the temperature to 100 ° C, boil for 3:00. The result is a golden honey brew original taste and delicate aroma with a citrus note.

Prozori lasoshchi

Cooking from Chinese without adding other fruits, brewing for a sprat of priyomiv, looking like a clear sight. And if you want to achieve transparency not only for syrup, but for the Chinese themselves, then you need to vicorate citric acid.

From 1.5 bottles, bring 1 kg of zucru to boil the syrup, wag the yogo on the preparation of raiki, add ¼ part of a teaspoon of citric acid, crush the dishes, let the mass cool. Then it is necessary to bring the boil to a boil on the full fire and bring it to a full boil. Ready lassoshchi will please you not only with a thick syrup, but with a drink of translucent fruits, which do not shine in the middle. You can boldly vicorate for decorating cakes or biscuits, serve on tops to cavi.

Golovne, we’ll trim the fire, we’ll unify the rough rozmishuvannya with a spoon, it’s better just to shake the dishes. Fully ready, the jam is laid out cold in containers, covered with lids or rolled with parchment, stored in the cold.