Original winter delicacy – ranetok apples compote, or "sibirok". Attractive appearance, saturated taste and aroma. Tiny apples are valuable also because the properties in preservation perfectly remain. And to make compote even more useful, skilled hostesses recommend to add a little chokeberry to apples.
"Paradise" apples
Ranetka - a skoroplodny and winter-hardy type of apples which belong to small-fruited grades. Depending on a grade among advantages of apples the ranetok can be allocated not only a tiny look, but also fragrant taste. There are gentle, juicy and friable ranetka who are good to eat them fresh and also more rigid and less sweet grades of apples which are suitable for winter preservation. Besides "paradise" apples surprise with the external variety: dark burgundy, yellow and saturated red small fruits, undoubtedly, worthy decoration of a winter holiday table.
Rigid and fragrant grades a ranetok from which excellent and fragrant compotes, jams, confiture and jams turn out are most demanded. It is also worth noting that "paradise" apples, in comparison with other grades, contain more vitamin C and pectinaceous substances and also other minerals which are so useful to an organism in cold winter time.
The majority of grades of apple-trees a ranetok are suitable only for processing, and it is better to use only some types fresh.
Conservation of compotes from a ranetok
To keep richness of vitamins and minerals with which fresh ranetka are rich it is possible to make tasty and useful tinned compote. Winter – that time when additional useful nutritive matters and vitamins are so necessary for immunity. So, preparation of preservation should be begun with preparation of fruits and sterilization of cans. For compote surely select only strong and whole apples, carefully wash up them and accurately remove shanks. Then place clean fruits in previously sterilized banks which can be filled with apples somewhere on a half or on a third. While you fill banks, prepare abrupt boiled water. Fill in with boiled water ready apples in banks and leave for five-ten minutes. After fruits stand the put time, drain all water from cans in one deep ware and add sugar at the rate of 1:1 there. Boil the received syrup to full sugar remelting. When syrup is ready, fill in it in banks with apples and roll up preservation under iron covers. It is possible to store the cooled-down compote all winter at the room temperature.
To receive more fragrant compote, to "paradise" apples, it is possible to add some berry of currant, a chokeberry or a bird cherry.
It should be noted that the grade of rennet apples is especially popular in Siberia, thanks to the frost resistance and good productivity. Besides, the rich content of vitamins, minerals and nutritive matters gives the chance to use fruits not only in cookery, but also in dermatology.