Step-by-step recipes for wild apple compote, with and without sterilization, for the winter, in a 3-liter jar

Paradise apples (ranetki) are one of the most popular fruits in Siberia. They come in a huge variety of colors and flavors, allowing for the preparation of compotes in a variety of flavors. This article explores various recipes for making ranetki compote for the winter, using a 3-liter jar, and storage guidelines.

How to make compote from wild apples

To prepare a beautiful compote, you need to know which varieties are best suited for it.

A housewife planning to brew this drink should pay attention to the following points:

• The skin of loose and crumbly fruits will crack when exposed to boiling water. This will spoil the appearance (tattered pieces in the jar);
• a drink made from hard and juicy varieties will look great;
• In tart varieties, the undesirable flavor characteristic will intensify after heat treatment, so you should avoid such apples.

Adding other berries and fruits will add a special aroma to the taste of the drink.

Preparing the main ingredient

The apples should be sorted, washed thoroughly, peeled (leaving the skin thin is fine), cut into halves or quarters, and cores removed. The cores are optional—whole apples are also acceptable. Remove any damaged areas and dry.

Hard-ripe crab apples are first blanched in water heated to 90 degrees Celsius, then dipped in cold water. To preserve the attractive appearance of cut apples, they are dipped in salted water to prevent browning.

Methods for making compote at home

There are countless recipes for making crabapple compote as a winter preserve. Below are a few of the most popular.

A simple step-by-step recipe for the winter

To make compote at home without sterilization, you need to prepare:

• six hundred grams of apples;
• one hundred fifty to three hundred grams of sugar.

The procedure is as follows:

• two liters two hundred milliliters of water are poured into a saucepan, placed on the stove and brought to a boil;
• the jar is thoroughly washed and sterilized;
• prepared apples (whole, if large - cut into pieces) are placed in a sterilized bottle and filled with boiling water;
• the mixture should sit for fifteen minutes, then the water is drained back into the pan, sugar is added, it is boiled for five minutes and poured back into the jar;
• The bottle is screwed on and placed in a warm place.

The treat is ready.

In a multicooker

This drink can also be prepared in a slow cooker. To do this, you'll need:

• apples (semi-cultivated ones will do) – one kilogram;
• sugar - one hundred and fifty grams.

Place the fruit in a slow cooker. Pour two liters of boiling water into the bowl and turn on the simmer setting. Cook for fifteen minutes on this setting, with the lid closed. Let the drink steep for about twenty minutes, then pour into a jar and seal.

With plum

You'll get a delicious treat by adding plums to the apple preserves. For a 1-liter jar, you'll need:

• three hundred grams of apples;
• one hundred twenty grams of plums;
• eighty grams of sugar.

Apples are prepared as described above. The plums are halved and the pits are removed. Boiling water is poured over the plums, sugar is added, and the mixture is placed in a water bath for sterilization – for ten minutes after boiling.

With chokeberry

Chokeberries are a wonderful addition to apple compote. The drink will have a unique and original flavor. First, a sugar syrup is made—water and sugar are mixed in a two-to-one ratio. The fruits and berries are washed thoroughly, and the rowan berries are blanched. The ingredients are placed in a jar, covered with boiling syrup, and sealed.

With sea buckthorn

To prepare a drink from wild apples and sea buckthorn, you will need:

• four hundred grams of wild apples;
• two glasses of sea buckthorn berries;
• a quarter teaspoon of citric acid;
• three hundred grams of sugar.

Boil one and a half liters of water, add sugar, and cook until completely dissolved. Wash the berries, place them in a jar with the apples, pour syrup over them, and add citric acid. Sterilize the jar for twenty minutes and seal.

With pears

Many housewives make this compote with pears. The fruit preparation procedure is similar, but the pears must be cut into quarters. Given the pear's sweetness, the amount of sugar is slightly less than with other fruits. The drink is prepared in the same way as the previous version.

From sliced ​​apples

If using large crab apples, compote is made from chopped fruit. However, when choosing apples, avoid soft and spongy varieties, as the fruit will fall apart in the jar. The recipe is the same as the first one listed above.

With orange

You will get a delicious drink if you prepare it compote of wild apples with added orangesFor a three-liter bottle you will need:

• twelve apples;
• one orange;
• half a kilogram of sugar.

Prepare the apples as described above. Wash the orange and cut into rings that fit easily through the neck. If you cut the orange into half rings, they will fall apart during processing, ruining the appearance of the drink.

Place the apples in a sterilized jar, add orange slices, pour in boiling water, and add sugar. The jar is sterilized for about a quarter of an hour.

With grapes

To make a drink from wild apples and grapes, you will need:

• half a kilogram of apples and grapes;
• three hundred grams of granulated sugar.

The grapes are separated from the stems and rinsed under running water. Excess moisture should be drained. The lids and jars are sterilized. Boiling water is poured into the bottle containing the crab apples and grapes. After a ten-minute rest, the liquid is drained into a container, sugar is added, and the mixture is brought to a boil again. The jar is filled and sealed.

From sour apples

If the apples are a bit tart, increase the sugar to avoid ruining the drink. Otherwise, prepare as usual.

With cinnamon

A pinch of cinnamon is placed in a cloth bag and dipped into the syrup being prepared for pouring over the compote. The rest of the preparation procedure remains the same.

With cherries

To make cherry compote, you'll need three cups of berries, half a kilogram of apples, and three hundred grams of sugar. Cherries don't require any special preparation—just sort them, wash them thoroughly, and dry them to remove excess moisture. The preparation procedure is the same.

With prunes

Dried or fresh prunes make a unique addition to the crab apples. Dried prunes should be soaked, rinsed, and pitted (if present). Fresh prunes should be washed and pitted. Otherwise, the recipe is the same as the previous ones.

With mint

Mint adds a fresh flavor to the drink and helps quench your thirst. Fresh leaves are washed, blanched in boiling water, and added to the apples. The steps are the same.

With apple cider vinegar

Apple cider vinegar is used if the crab apples lack acidity. For three liters of compote, no more than one tablespoon of the preservative is needed. Then, cook the compote as described above.

Without sterilization

Many housewives don't consider sterilization a necessary step in making compote. Sterilizing the jar is sufficient to prevent bacteria from entering and temperature fluctuations (otherwise, the glass may crack).

Sugar free

Per kilogram you will need a pinch of anise for each apple and cinnamon, three allspice berries. The spices are placed in a canvas bag and boiled with boiling water. The mixture is poured over the apples, the container is sterilized for about ten minutes, and then sealed.

Rules for storing treats

If the drink has been canned correctly, it will keep perfectly without any special conditions. Simply place the jars in a cool, dark place with a temperature between 0°C and 25°C. Unsterilized compote should be stored in the refrigerator.

As we can see from the material presented, preparing a compote of wild apples for the winter does not take much time or effort, but will allow you to stock up on a fragrant drink that perfectly quenches your thirst.