Ranetka puree for the winter

Ranetki are amazing semi-cultural 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 not meet them so often. But if there is at least one such tree on the site, then the harvest can be provided for your family, and all friends and neighbors. Recipes for winter ranetka puree are diverse and this is good - after all, with them it is easy to provide the whole family with a tasty, versatile and very useful delicacy.

How to make ranetki applesauce

Applesauce is very familiar to many people since childhood. After all, it is from this fruit dish that a nursing baby begins acquaintance with the world of adult, real food. Perhaps because of nostalgia for a wonderful time of childhood, many adults are still crazy about this uncomplicated fruit treat.

Ranetki are very grateful raw materials for making mashed potatoes for the winter. After all, you can't eat a lot of them fresh, but 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 heart function normally.
3. Elements such as calcium, potassium and nickel contribute to bone formation.
4. Ranetka puree can increase the level of hemoglobin in the blood, thereby improving its composition.

This blank 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 also puree from ranetki 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 the ranetki and thus provide the whole family with a valuable and tasty product.

In addition, the process of making applesauce itself is simple and takes very little time. The less time will be 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, the ranetki are tried to grind as much as possible.

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

To prepare the puree, the fruits must be freed from the seed partitions and twigs. Many people also consider peeling 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 nutrients that it makes no sense to get rid of it. And if you use the correct recipe technology and a good blender, the peel from the fruit in the puree will not be felt at all.

For harvesting, apples with slight mechanical damage can be used; 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 fruit, 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 puree from ranetki

You will need:

• 2.5 kg of ranetka fruits;
• 700 g sugar;
• 100 ml of 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 from heavenly apples according to the following recipe for the winter.

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

This recipe for making mashed potatoes for the winter with peels is one of the most natural and healthy ones.

Ranetka apple puree with vanilla

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 out of one lemon yourself).

Manufacturing:

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! You should not throw away the peel from apples, 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 pulp from darkening due to exposure to air.
3. Pour the slices of ranetok with water and boil for about half an hour until completely softened.
4. Then turn into a puree using a blender or simply grind through a sieve.
5. Add sugar and vanillin, mix thoroughly.
6. To preserve for the winter, the workpiece is boiled for 5 to 10 minutes and immediately rolled up under metal lids.

How to cook puree from ranetki with lemon

Lemon, or rather juice from these popular citrus fruits, is good to add when making puree from ranetki 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 without seeds and without a 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 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 make a fragrant puree from cinnamon ranetki.

You will need:

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

A simple recipe for puree from ranetki and pears

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

You will need:

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

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 mashed potatoes from ranetki at home, the longest process is cleaning the fruit and removing all the tails and partitions.

Since sugar is not used in the recipe, nothing but the ranetki itself is needed for making mashed potatoes. Perhaps 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 the ranetki is placed in the oven at a temperature of + 200 ° C for 35-40 minutes.
4. Then immediately grind with a blender and lay out in sterile jars.

Ranetka puree for the winter with condensed milk

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

You will need:

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

Manufacturing:

1. Ranetka apples are washed, all excess is cut out of them, crushed and put into a saucepan with thick walls.
2. Add water there 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 warmed in hot water until warm.
5. Mix the condensed milk with applesauce, heat and simmer the mixture for another quarter of an hour.
6. The most delicate puree from ranetki with condensed milk is ready.
7. It can be enjoyed right away, or it can be laid out in sterile jars and rolled up hot for storage for the winter.

The most delicious ranetka and banana puree

Bananas are ideally combined with any apples, including ranetka, and mashed potatoes from this symbiosis turn out to be nutritious, healthy, and delicious in taste.

You will need:

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

Manufacturing:

1. Apples are peeled, seeds and twigs, cut into pieces.
2. Place in a saucepan, add water there 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 mass from the ranetki along with sugar.
4. After thorough mixing, simmer the fruit mass over the fire under the lid for 3-5 minutes.
5. Grind everything finally 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 workpiece can be easily stored in winter and at room temperature.

How to make ranetki and pumpkin puree for the winter

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

You will need:

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

Manufacturing:

1. Apples and pumpkin are washed, peeled, cut into small cubes.
2. Boil in a steam or microwave until a soft consistency is obtained.
3. The orange is poured over with boiling water, the peel is rubbed from it separately in the form of a 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 a puree using a blender or in another convenient way.
7. Heat again and boil for 10 minutes.
8. They are laid out in a sterile container and sealed hermetically for the winter.

Ranetka puree with lemon and pear

Above, recipes for puree from ranetki separately with pears and lemons have already been considered. Pears, due to their juiciness, slightly dilute the thickness of applesauce, but sometimes it tastes too sugary.To preserve the 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 ranetki;
• 2 kg of pears;
• 1-2 lemons;
• 800 g of sugar.

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

Ranetka puree for the winter for a child

You can make ready-made mashed potatoes from ranetki, 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 puree from ranetki for an infant, it is better to choose varieties of ranetka 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, therefore it is advisable to select sweeter varieties of ranetki and only fully ripe fruits.

According to the recipes described above, it is quite possible to make baby puree from ranetki for the winter, but only for the smallest ones, 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 will need:

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

Manufacturing:

1. Apples are washed, cut out all unnecessary, 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. Cut each fruit into several pieces and add to a bowl of 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 for another quarter of an hour and, spreading out in the jars, tighten with sealed lids for the winter.

With cream

Homemade ranetka puree prepared according to this recipe for the winter turns out to be 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 ranetka fruits;
• 100 ml of water;
• 200 ml cream 30% fat;
• 250 g granulated sugar.

Manufacturing:

1. Apples are peeled from seeds and peels in a standard way, minced through a meat grinder.
2. Transferred to a refractory container with a thick bottom, mixed 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. Placed in small jars with screw caps.

Ranetka puree in a slow cooker

Prepare:

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

Manufacturing:

1. Ranetki prepared in a standard way are cut into thin slices.
2. Placed in a multicooker bowl, fill with water and turn on the "Quenching" mode for exactly one hour.
3. Allow the softened fruits to cool slightly and grind with a blender or grind through a sieve.
   
4. Stir with sugar and, again placing the puree in the multicooker bowl, turn on the "Stew" 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 in the refrigerator permits, then it is better to store mashed potatoes from ranetki, especially for baby food, there. A basement or cellar will 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 ranetka puree 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.

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