Ranetki compote with cranberries
12 servings
60 minutes
Compote made from apples alone is uninteresting - transparent and pale, like bottle glass. But add a handful of cranberries, and the apples are soaked in their juice and turn pink, plus the cranberries give the compote a pleasant sourness and tartness. The amount of water in the recipe is calculated so that you will have a compote concentrate in the jar, which then needs to be diluted with water. If you are making compote to drink immediately, immediately add twice as much liquid and let the finished compote sit for at least a day.
1
Wash the apples, trim the stems to half. Sort the cranberries, remove damaged and bruised berries. Rinse the berries, drain in a colander and dry.
- Cranberry: 150 g
- Ranetka (crabapple hybrid) apples: 700 g
2
Poke the apples in several places with a toothpick.
3
Boil the water.
- Water: 2300 ml
4
Place apples and berries in sterilized jars.
- Cranberry: 150 g
- Ranetka (crabapple hybrid) apples: 700 g
5
Pour with boiling water.
- Water: 2300 ml
6
Cover the jars with sterilized lids (do not screw on!) and leave for 15 minutes.
7
Pour the water from the cans back into the pot.
- Water: 2300 ml
8
Add sugar to water, bring to a boil, and let it boil for 2 minutes.
- Sugar: 300 g
9
Fill the jars with apples and cranberries syrup to the top. Seal with lids.
- Cranberry: 150 g
- Ranetka (crabapple hybrid) apples: 700 g
- Water: 2300 ml
- Sugar: 300 g
10
Turn the jars upside down and wrap them in something warm. Once the jars cool down, turn them lid-side up and store them.
11
Serve chilled.