Ranetka puree for the winter

Ranetki are amazing semi-cultivated apples with a high content of pectin and other useful elements, which are very common in Siberia and the Far East. But in the middle zone you don’t see them so often. But if there is at least one such tree on the plot, then you can provide your family, and all your friends and neighbors with the harvest. Recipes for ranetki puree for the winter are varied and this is good - because with them it is easy to provide the whole family with a tasty, versatile and very healthy delicacy.

How to make applesauce from ranetki

Applesauce is familiar to many people from childhood. After all, it is with this fruit dish that an infant begins his acquaintance with the world of adult, real food.Perhaps due to nostalgia for the wonderful time of childhood, many adults are still crazy about this simple fruit delicacy.

Ranetki are a very useful raw material for making puree for the winter. After all, you can’t eat a lot of them fresh, and they contain many times more biologically active substances than other apples.

1. The increased content of pectin and fiber in them improves the functioning of the gastrointestinal tract.
2. Iron helps the heart function properly.
3. Elements such as calcium, potassium and nickel contribute to the formation of bone tissue.
4. Ranetka puree can increase the level of hemoglobin in the blood, thereby improving its composition.

This preparation for the winter from ranetki also has a very valuable quality - versatility in use. After all, it will be a wonderful complementary food for babies, from infants to older children. At the same time, many adults also enjoy this dish with pleasure. You can also add ranetka puree to all kinds of dishes, pancakes or cheesecakes, use it as a filling for pies, and eat it with cottage cheese or porridge. And you can prepare it in sufficient quantities for the winter during the period of mass ripening of ranetki and thus provide the whole family with a valuable and tasty product.

In addition, the process of making applesauce is simple and takes very little time. The less time is spent on heat treatment of the future puree, the healthier it will be in the end. To reduce the heat treatment time, they try to grind the ranetki as much as possible.

If the housewife has electric assistants, such as a food processor, meat grinder or juicer, then she can use them. If they are not there, then it is better to first soften the fruit by steaming.After heat treatment, turning ranetki into puree will be much easier than if you deal with raw fruit.

To prepare the puree, the fruits must be freed from the seed walls and branches. Many people also consider peeling mandatory. But this technique makes sense only if purchased apples are used, the skin of which is often treated with special artificial compounds. Ranetki usually grow in private gardens, and their peel contains so many useful substances that there is little point in getting rid of it. And if you use the correct manufacturing technology according to the recipe and a good blender, the peel of the fruit in the puree will not be felt at all.

For harvesting, you can use apples with minor mechanical damage; they are simply cut out when preparing the fruit for processing. But it is better to discard rotten and disease-damaged fruits immediately.

To soften the fruits you can use the following methods:

• cooking in a saucepan;
• steaming;
• in a slow cooker;
• in the microwave;
• baking in the oven.

Traditional recipe for ranetka puree

You will need:

• 2.5 kg of ranetki fruits;
• 700 g sugar;
• 100 ml water.

If the color of the finished puree is not of fundamental importance, but the taste is more important, then the easiest way is to make a dish of paradise apples according to the following recipe for the winter.

1. The fruits are washed, all damage and the core are removed.
2. Cut into small pieces, cover with sugar and leave for 10-12 hours or overnight.
3. In the morning, add water to the apples and, after heating until boiling, cook for about 15 minutes.
4. After allowing the fruits to cool slightly, beat them with a submersible blender or grind them in any other mechanical way into a homogeneous mass.
5. Heat again and cook for literally 3-4 minutes.
6. At the same time, glass jars of suitable size are sterilized, into which the boiling puree is placed and screwed on with sterile lids for the winter.
7. To preserve the workpiece, you can also use metal lids with threads.

This recipe for making winter ranetka puree with peel is one of the most natural and healthy.

Applesauce from ranetki with vanilla

For those who want to get a dish with an almost snow-white hue, it is better to use the following cooking technology.

The ingredients all remain the same, but for taste you can add 1.5 g of vanillin and 40 ml of lemon juice (you can use store-bought or squeeze it yourself from one lemon).

Manufacturing:

1. Ranetki are cleaned of all excess and even the peel, which, in the case of using dark-colored varieties, can give an additional dark shade, and cut into thin slices.
   Advice! Apple peels should not be thrown away; if you keep them in the freezer, then in winter they can be added to any sweet dishes and compotes.

   

2. As the apples are peeled, each serving is sprinkled with lemon juice to protect the flesh from darkening as a result of exposure to air.
3. Pour the ranetki slices with water and boil for about half an hour until completely softened.
4. Then it is turned into puree using a blender or simply ground through a sieve.
5. Add sugar and vanillin and mix thoroughly.
6. To preserve for the winter, the workpiece is boiled for another 5 to 10 minutes and immediately rolled up under metal lids.

How to cook ranetka puree with lemon

Lemon, or rather the juice from these popular citrus fruits, is good to add when making ranetki puree according to any recipe. Above is a detailed procedure for using lemon juice to preserve the natural color of apple pulp.

If you want to fully enjoy the healing properties of lemon, then another fruit without seeds and without peel can be added in the form of pieces to the apple mass after the first cooking, before its final grinding.

In this case, the dish with the addition of lemon after chopping is cooked for only 5-10 minutes, and most of the healing properties are retained. On the other hand, puree according to this recipe is perfectly stored for the winter.

Applesauce for the winter from ranetki with cinnamon

Using the same technology, you can prepare aromatic puree from ranetki with cinnamon.

You will need:

• 1 kg of paradise apples;
• 300 g granulated sugar;
• 250 ml water;
• 5 g ground cinnamon.

A simple recipe for mashed potatoes and pears

Since apples and pears are, in a sense, relatives, they go well together in any preparation for the winter. Likewise, in the recipe for ranetka puree, pears will add sweetness, juiciness and aroma to the finished dish.

You will need:

• 500 g ranetki;
• 500 g pears;
• 500 g sugar.

The manufacturing technology is standard. It can be taken from previous recipes.

Ranetka puree for the winter without sugar

According to this simple recipe for making ranetka puree at home, the longest process is peeling the fruit and removing all the tails and partitions.

Since sugar is not used in the recipe, you won’t need anything other than the ranetkas themselves to make the puree. Just a small amount of water.

1. Sliced ​​apples are placed in any baking dish (ceramic or glass).
2. A small amount of water is added to them, solely so that they do not burn when heated.
3. The container with ranetki is placed in the oven at a temperature of + 200 °C for 35-40 minutes.
4. After which they are immediately crushed with a blender and placed in sterile jars.

Ranetka puree for the winter with condensed milk

Many have retained in their memory memories from childhood, when they enjoyed delicious puree from a jar called Nezhenka, but you can easily prepare this delicacy from ranetki.

You will need:

• 2 kg apples;
• 250 ml water;
• 380 g of whole condensed milk with sugar (usually 1 jar).

Manufacturing:

1. Ranetka apples are washed, all excess is cut out of them, chopped and placed in a pan with thick walls.
2. Add water and simmer over low heat for about 40 minutes.
3. The fruit mass is cooled and turned into puree.
4. The jar of condensed milk is slightly heated in hot water until warm.
5. Mix condensed milk with applesauce, heat and simmer the mixture for another quarter of an hour.
6. The most delicate puree of ranetki with condensed milk is ready.
7. You can enjoy it right away, or you can put it in sterile jars and roll it up hot for winter storage.

The most delicious puree from ranetki and bananas

Bananas go perfectly with any apples, including ranetkas, and the puree from this symbiosis is nutritious, healthy, and delicious in taste.

You will need:

• 1 kg ranetki;
• 300 g bananas;
• 100 g sugar;
• 150 ml water.

Manufacturing:

1. Apples are peeled, seeds and twigs removed and cut into pieces.
2. Place in a saucepan, add water and, bringing to a boil, cook for about 10 minutes until the fruits soften.
3. The banana is peeled, cut into pieces of arbitrary size and added to the ranetka mass along with sugar.
4. After thorough mixing, simmer the fruit mass over the fire under the lid for 3-5 minutes.
5. Grind everything completely with a blender and heat for a few more minutes.
6. Jars of ready-made hot puree can be additionally sterilized in boiling water. In this case, the hermetically sealed workpiece can be easily stored in winter and at room temperature.

How to prepare puree from ranetki and pumpkin for the winter

A very tasty and healthy dish can be obtained from ranetki and pumpkin.

You will need:

• 1 kg ranetki;
• 200 g granulated sugar;
• 1 kg pumpkin;
• 1 orange.

Manufacturing:

1. Apples and pumpkin are washed, peeled, and cut into small cubes.
2. Boil by steam or in the microwave until a soft consistency is obtained.
3. The orange is doused with boiling water, and the peel is grated separately in the form of zest.
4. After breaking the orange into slices, remove the seeds from the pulp.
5. Combine the apple-pumpkin mass with orange pulp, zest and granulated sugar.
6. Turn everything into puree using a blender or other convenient method.
7. Heat again and boil for 10 minutes.
8. Place in sterile containers and seal hermetically for the winter.

Ranetki puree with lemon and pears

Recipes for ranetka puree separately with pears and lemons have already been discussed above. Pears, due to their juiciness, slightly dilute the thickness of applesauce, but sometimes it tastes too sweet. To preserve its pleasant sourness and contrast of taste, lemon is added to the ingredients.

In general, the following proportions of the main ingredients are used:

• 2 kg ranetki;
• 2 kg of pears;
• 1-2 lemons;
• 800 g sugar.

The technology for making puree is absolutely standard.After heating the finely chopped pieces, they are crushed into puree, sugar is added and boiled for some more time so that they are well stored in the winter.

Ranetka puree for the winter for a child

You can prepare ready-made puree from ranetki, which can be used both for feeding babies and for treating older children.

As early as six months, babies can be offered puree with the addition of pumpkin, pear or banana. To make puree from ranetki for an infant, it is better to choose varieties of ranetki with green or yellow skin. Red varieties may be allergenic. In addition, it is not recommended to use sugar in large quantities for baby food, so it is advisable to select sweeter varieties of ranetki and only fully ripened fruits.

According to the recipes described above, it is quite possible to prepare baby puree from ranetki for the winter, only for the little ones you should completely remove sugar from the ingredients.

Below are two more recipes that can be used to make this tasty and healthy dish for preschool children.

With prunes

You will need:

• 3.5 kg ranetki;
• 1 kg pitted prunes;
• 1 liter of water;
• 200 g lemons;
• 300 g sugar.

Manufacturing:

1. Wash the apples, cut out all excess, and cut into pieces.
   
2. Prepare a syrup from water and sugar, after boiling, place apples in it and cook for a quarter of an hour over low heat.
3. At the same time, wash and soak the prunes in warm water.
4. Cut each fruit into several pieces and add to a container with boiling apples.
5. With frequent stirring, cook for about half an hour.
6. Remove from heat and puree using a blender.
7. Then they boil for another quarter of an hour and, having placed them in jars, seal them with airtight lids for the winter.

With cream

Ranetka puree at home, prepared according to this recipe for the winter, turns out even more tender than with condensed milk. But it is better to treat this preparation to children starting from the age of two.

You will need:

• 2 kg of ranetki fruits;
• 100 ml water;
• 200 ml cream 30% fat;
• 250 g granulated sugar.

Manufacturing:

1. Apples are peeled and peeled in the standard manner and crushed through a meat grinder.
2. Transfer to a fireproof container with a thick bottom and mix with sugar and water.
3. Simmer for about half an hour over low heat, then add cream.
4. Stir well and simmer for another quarter of an hour.
5. Place in small jars with screw-on lids.

Ranetka puree in a slow cooker

Prepare:

• 1.5 kg ranetki apples;
• 200 g sugar;
• 200 ml water.

Manufacturing:

1. Ranetki prepared in the standard way are cut into thin slices.
2. Place it in the multicooker bowl, fill it with water and turn on the “Stew” mode for exactly one hour.
3. Allow the softened fruits to cool slightly and grind with a blender or grind through a sieve.
   
4. Mix with sugar and, placing the puree back into the multicooker bowl, turn on the “Stew” mode for 10 minutes.
5. The hot puree is distributed into glass containers and stored for the winter.

Rules for storing ranetka applesauce

If space in the refrigerator allows, then it is better to store ranetka puree, especially for baby food, there. A basement or cellar would also be good. As a last resort, you can find another cool place with a temperature of no more than + 15-18 ° C.

Conclusion

Recipes for winter ranetki puree are so interesting and varied that you can choose something suitable for any family. And if there are children in the family, one of the recipes has every right to become a signature recipe.

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