Ranetki for the winter - 6 cooking recipes

Ranetkas have an ideal shape for blanks - nothing needs to be changed in it. They look great in their entire form and feel good in both compotes and jams. For convenience, they don’t even tear off their tails; you just need to wash the fruits properly. In most cases, housewives collect them directly from trees, so there is nothing to be afraid of))

Different methods of preparing ranetki for the winter depend on the variety and degree of sweetness of the fruit. So, it’s good to cook compotes and make jam from sweet and sour-sweet ones. And sour ones can be used for sauces, which are then served with meat or fish. Adjika made from ranetki with sourness is also good.

The technology for cooking the same compote is the same as with any fruit: the ranetki are poured with boiling syrup, left for some time, drained, boiled, and poured again. And so on several times. At the end they are rolled up and stored until winter. You can make a more or less concentrated drink - everything will depend on the specific recipe.

It is better to grind the ranetki into jam, puree or jam using any available method: a meat grinder, a blender, a grater. Just before this they need to be cleaned of cores and seeds. The puree can be boiled and then rubbed through a sieve to make it more tender. This will also prevent any residue from the pith from ending up in the final product. There, the chef can choose what to prepare: jam or puree for baby food. If the latter, you can use condensed milk, the taste of the dish will be more interesting.

Ranetki jam is cooked either liquid or thick. Add different amounts of sugar. If you want it sour, add less. True, in this case it is better to store it in the cold and for a short time. There is a so-called “intermediate” option - ranetki in syrup. Something between compote and jam, very tasty!

Choose your recipe for ranetki for the winter and cook in a good mood!