Ranetki 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 lane you will meet them not so often. But if there is at least one such tree on the site, then you can provide a harvest for your family, and all friends, and neighbors. Recipes for mashed ranetki for the winter are diverse, 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 very familiar to many people since childhood. After all, it is from this fruit dish that the baby begins to get acquainted with the world of adult, real food. Perhaps because of the nostalgia for a wonderful time of childhood, many adults are still crazy about this uncomplicated fruit delicacy.

Ranetki are a very grateful raw material for making mashed potatoes 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 organs of the gastrointestinal tract.
2. Iron helps the normal functioning of the heart.
3. Elements such as calcium, potassium and nickel contribute to the formation of bone tissue.
4. Ranetki 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 babies to older children. At the same time, many adults also enjoy this dish with pleasure. And mashed potatoes can be added to all kinds of dishes, pancakes or cheesecakes, used as a filling for pies, used with cottage cheese or porridge. And you can cook 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 spent on the heat treatment of the future puree, the more useful it will be in the end. To reduce the time of heat treatment ranetki try to grind as much as possible.

If the hostess has electrical assistants, such as a combine, meat grinder or juicer, then you can use them. If they are not there, then it is better to soften the fruit first by steaming. After heat treatment, it will be much easier to turn ranetki into puree than when dealing with raw fruit.

To prepare a puree, the fruits must be freed from seed partitions and twigs. Many people also consider peeling as a must. But this technique makes sense only if purchased apples are used, the skin of which is often treated with special artificial compounds. Ranetki, on the other hand, usually grow in private gardens, and their peel contains so many useful substances that it makes little sense to get rid of it. And when using the right manufacturing technology according to the recipe and a good blender, the peel from the fruit in the puree will not be felt at all.

For harvesting, you can use apples with slight mechanical damage, they are simply cut out when preparing fruits for processing. But rotten and disease-damaged fruits are best discarded immediately.

To soften the fruit, you can use the following methods:

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

Traditional ranetki puree recipe

You need:

• 2,5 kg of fruit ranetok;
• 700 grams of sugar;
• 100 ml water.

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

1. Fruits are washed, all damage and the core are removed.
2. Cut into small pieces, covered with sugar and left for 10-12 hours or overnight.
3. In the morning, add water to the apples and, heating to a boil, cook for about 15 minutes.
4. After allowing the fruits to cool slightly, beat them with an immersion blender or grind them in any other mechanical way into a homogeneous mass.
5. Again, heat up and cook for literally 3-4 minutes.
6. At the same time, glass jars of suitable size are sterilized, in which boiling mashed potatoes are placed and screwed with sterile lids for the winter.
7. Threaded metal caps can also be used to preserve the workpiece.

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

Apple puree from ranetki with vanillin

For those who want to get a dish of almost snow-white shade, 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 a store-bought one or squeeze it yourself from one lemon).

Manufacture:

1. Ranetki are cleaned of everything superfluous and even of the peel, which, in the case of using dark-colored varieties, can give an additional dark shade, and cut into thin slices.
   Advice! Apple peel should not be thrown away, if you keep it in the freezer, then in winter it 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 browning as a result of exposure to air.
3. Pour the slices of ranetok with water and boil for about half an hour until completely softened.
4. Then they turn it into a puree with a blender or simply grind it through a sieve.
5. Add sugar and vanilla, mix thoroughly.
6. To save for the winter, the workpiece is still boiled for 5 to 10 minutes and immediately rolled up under metal covers.

How to cook mashed ranetki with lemon

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

If there is a desire to fully enjoy the healing properties of lemon, then another fruit, pitted and peeled, 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 grinding is boiled for only 5-10 minutes, and most of the healing properties are preserved in it. On the other hand, mashed potatoes according to this recipe are perfectly stored for the winter.

Applesauce for the winter from ranetki with cinnamon

Using the same technology, you can prepare a fragrant cinnamon ranetki puree.

You need:

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

A simple recipe for mashed ranetki and pears

Since apples and pears are, in a sense, relatives, they combine well in any preparation for the winter. So in the recipe for mashed potatoes, pears will add sweetness, juiciness and aroma to the finished dish.

You need:

• 500 g wound;
• Xnumx Pears;
• 500 d Sahara.

Manufacturing technology is standard. It can be taken from previous recipes.

Puree from ranetok in the winter without sugar

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

Since sugar is not used in the recipe, nothing but the ranetki themselves for making mashed potatoes is needed. 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. Then they are immediately crushed with a blender and laid out in sterile jars.

Ranetki puree for the winter with condensed milk

Many have kept in their memory memories from childhood, when they enjoyed delicious mashed potatoes from a jar called Nezhenka, and you can easily cook this delicacy from ranetki.

Required:

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

Manufacture:

1. Ranetki apples are washed, everything superfluous is cut out of them, chopped and put in a saucepan with thick walls.
2. Add water to the same place and simmer over low heat for about 40 minutes.
3. The fruit mass is cooled and mashed.
4. A jar of condensed milk is slightly heated in hot water until warm.
5. Condensed milk is mixed with applesauce, heated and simmered for another quarter of an hour.
6. The most delicate ranetki puree with condensed milk is ready.
7. They can be enjoyed immediately, or they can be laid out in sterile jars and rolled up hot for storage for the winter.

The most delicious puree from ranetki and bananas

Bananas are ideally combined with any apples, including ranetki, and the puree from this symbiosis is both nutritious, healthy, and delicious in taste.

Required:

• 1 kg of ranotek;
• Xnumx bananas;
• 100 grams of sugar;
• 150 ml water.

Manufacture:

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

How to cook ranetki and pumpkin puree for the winter

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

You need:

• 1 kg of ranotek;
• Xnumx g of granulated sugar;
• 1 kg of pumpkin;
• 1 orange

Manufacture:

1. Apples and pumpkins are washed, peeled, cut into small cubes.
2. Steam or microwave until soft.
3. Orange is poured with boiling water, the peel is rubbed from it separately in the form of zest.
4. After breaking the orange into slices, the seeds are removed from the pulp.
5. Combine the apple-pumpkin mass with orange pulp, zest and granulated sugar.
6. Turn everything into a puree using a blender or in another convenient way.
7. Heat again and boil for 10 minutes.
8. Lay out in a sterile container and seal hermetically for the winter.

Ranetki puree with lemon and pears

Above, recipes for mashed ranetki separately with pears and lemons have already been considered. Pears, due to their juiciness, slightly dilute the density of applesauce, but it sometimes turns out to be too sugary in taste. To keep a pleasant sourness and contrast of taste in it, lemon is added to the ingredients.

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

• 2 kg of ranotek;
• 2 kg of pears;
• 1-2 lemons;
• 800 d Sahara.

Puree manufacturing technology is absolutely standard. After warming the finely chopped pieces, they are crushed into mashed potatoes, sugar is added and boiled for some more time so that they are well stored in the winter.

Ranetok puree for the winter for a child

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

Already from six months, babies can be offered mashed potatoes with the addition of pumpkin, pear or banana. To make ranetki puree for an infant, it is better to choose ranetki varieties with green or yellow skin. Red varieties can 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 for the winter, it is quite possible to prepare baby puree from ranetki, only for the smallest, sugar should be completely removed from the ingredients.

Below are two more recipes that you can use to make this delicious and healthy meal for preschoolers.

With prunes

You need:

• 3,5 kg of ranotek;
• 1 kg of pitted prunes;
• 1 L of water;
• 200 g lemons;
• 300 d Sahara.

Manufacture:

1. Wash the apples, cut out everything superfluous, cut into pieces.

   

2. A syrup is prepared from water and sugar, after boiling, apples are placed in it and boiled for a quarter of an hour over low heat.
3. At the same time, prunes are washed and soaked in warm water.
4. Each fruit is cut into several pieces and added to a container with boiling apples.
5. With frequent stirring, cook for about half an hour.
6. Remove from heat and puree with a blender.
7. Then they boil it for another quarter of an hour and, spreading it in jars, twist it with airtight lids for the winter.

With cream

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

You need:

• 2 kg of fruit ranetok;
• 100 ml of water;
• 200 ml cream 30% fat;
• Xnumx g of granulated sugar.

Manufacture:

1. Apples are peeled in a standard way from seeds and peel, crushed through a meat grinder.
2. Transfer to a refractory container with a thick bottom, mix with sugar and water.
3. Simmer for about half an hour on low heat, then add the cream.
4. Stir well and simmer for another quarter of an hour.
5. Arranged in small jars with screw caps.

Ranetok puree in a slow cooker

Prepare:

• 1,5 kg of ranetok apples;
• 200 grams of sugar;
• 200 ml water.

Manufacture:

1. Ranetki, prepared in the standard way, are cut into thin slices.
2. They place it in the multicooker bowl, fill it with water and turn on the “Extinguishing” mode for exactly an hour.
3. The softened fruits are allowed to cool slightly and crushed with a blender or rubbed through a sieve.

   

4. Mix with sugar and, again placing the puree in the bowl of the multicooker, turn on the “Extinguishing” mode for 10 minutes.
5. Hot mashed potatoes are distributed in glass containers and rolled up for the winter.

Rules for storing apple puree from ranetki

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

Conclusion

Recipes for mashed potatoes for the winter are so interesting and varied that you can find something suitable for any family. And if there are children in the family, one of the recipes has every right to become branded.