How to prepare compote from ranetki for the winter. Ranetki compote recipe

Ranetki are popularly called "paradise apples". This variety of apples looks fabulously beautiful in fresh, but no less tender, attractive and appetizing - in compote. It is difficult to find a hostess who will miss the opportunity to make compote from ranetki for the winter if several kilograms of these apples fell into her hands.

Cooking features

Ranetki are not only beautiful and tasty - they are also useful. They retain the maximum benefit if the compote from them is not subjected to sterilization during the preparation. But in order for such a compote to stand all winter without spoiling, several points must be taken into account.

Ranetki intended for conservation must be sorted out, carefully examining each apple. Any defect (a sign of rot, disease) should be a reason to throw it away - only flawless fruits should get into the compote.
With sprigs, ranetki look prettier, but their presence jeopardizes the safety of canned food. If there is a desire to do not too sweet compote, they will have to be removed. In the event that you are ready to put a lot of sugar in the compote, which is a preservative, you can leave the sprigs.
Wash the apples thoroughly, and after washing, you need to let the water drain completely from them.
Another necessary, albeit troublesome, procedure is piercing the skin of apples with a toothpick. You need to pierce at the base. This will preserve the integrity of the fruits when they come into contact with boiling water and give them the opportunity to quickly and better soak in sugar syrup, which will improve their safety and taste.
Compote jars must be sterilized. They can only be closed with metal lids, or by rolling them up with a special key, or by giving preference to screw lids.

Ranetki go well with almost all fruits and berries, so it would be a good idea to prepare an assorted compote of ranetki and other fruits for the winter.

The classic recipe for ranetki compote

ranetki - 0.5 kg;
granulated sugar - 0.5 kg;
citric acid - 1 g;
vanillin - 1 g;
water - 3 l.

Cooking method:

Wash the wounds. Especially diligently clean near the stalks, if you want to leave them. Prick with a toothpick.
When the apples are dry, arrange them in sterilized jars.
Boil water. Put sugar, vanilla and citric acid into it, stir, boil for 2-3 minutes.
Pour in the apples.
Seal jars tightly and invert.
Carefully wrap the jars with something that does not allow heat to pass through. Wrapped up, they should stand for at least a day.
After cooling, the jars can be stored in any convenient place - they will stand all winter and room temperature.

By classic recipe it turns out a sweet, slightly sour compote with a warm vanilla aroma. He will not leave anyone indifferent, especially children.

Fragrant compote in a slow cooker

apples (ranetki) - 1 kg;
water - 2 l;
anise - half an asterisk;
cinnamon - a piece of stick (one tenth of it);
allspice peas - 2 pcs.;
sugar - 0.25 kg.

Cooking method:

Sort and wash the apples properly, remove the tails, make a couple of punctures in this place with a toothpick.
Put all the spices in a cloth bag. If this is not the case, just wrap it in gauze, but well enough so that nothing falls out of it during the cooking process.
Put the apples in the multicooker bowl, add sugar there. Fill with boiling water. Dip a bag of spices into it.
Close the multicooker lid and set the quenching program for a quarter of an hour.
In the meantime, wash and sterilize the jars in any way.
When the extinguishing program completes its work, note 20–25 minutes - only after the specified time can the lid be lifted. The fact is that the compote needs to be infused.
After opening the lid after the specified time, remove the bag of spices, transfer the fruit to jars, fill them with compote.
Roll up the banks. They should also be turned over and wrapped for 24 to 36 hours. After that, you can put it away for the winter.

Compote from the multicooker turns out to be very fragrant, it will appeal to lovers spicy drinks. From it you can make mulled wine, non-alcoholic or with wine.

Unusual ranetki compote

ranetki - 0.4 kg;
zucchini - 100 g;
sea buckthorn - 0.3 kg;
citric acid - 1 g;
granulated sugar - 0.3 kg;
water - 1.5 l.

Cooking method:

Sort, wash sea buckthorn and ranetki. Remove branches from ranetki. Poke the apples at the base with a toothpick.
Clean the zucchini. Remove seeds. Cut off a piece weighing about 100 g and cut it into small cubes.
Sterilize the jar. Put apples, berries, squash cubes into it.
Boil water, dissolve sugar in it, add citric acid and boil with it for just a minute.
Pour syrup into jars. Roll them up.
In order for the fruits to be better preserved, put them upside down and cover with a warm blanket for 24 hours.

After a couple of months, when the compote is infused, all its components will acquire unusual taste, becoming nothing like, but very tasty.

Vitamin compote from ranetki and chokeberry

ranetki - 1 kg;
chokeberry - 0.2 kg;
granulated sugar - 1.5 tbsp.;
water - 2 l.

Cooking method:

Rinse the ranetki, let the water drain from them, prick at the base.
Wash the rowan, dip it in boiling water and blanch for 3 minutes.
Pour mountain ash into the bottom of sterilized jars, put apples on top.
Boil the syrup and pour it over the fruit and berry mixture.
Close the lids, turn over. V this case it is permissible to leave the compote to cool at room temperature, but for a guarantee you can still wrap it up.

According to this recipe, compote is obtained, which has a rich sweet and sour taste, a little tart, and a pleasant color. The composition of this compote makes it doubly useful.

Compote from ranetki - tasty and healthy dessert which is quite easy to prepare for the winter. However, the taste and aroma ready drink will vary greatly depending on the recipe chosen.

Confiture is delicious preparation for the winter, which is a mixture of jam and jam. This is very useful thing, since it is almost always prepared without adding water, or with small amounts of it.

So fruits, berries and other valuable components that make up the confiture retain more useful properties, since they are actually steamed in their own juice.

How to use confiture?

The only disadvantage of confiture recipes is a large number of sugar in it. However, you can adjust this point to your own preference, since ready meal It doesn't have to be sweet at all.

Many people use it as sauces, marinades and dressings for savory meats and fish dishes. By the way, jam can also be successfully used as a preliminary marinade - it will soften the meat, make it juicy, soft and tender. Well, today we’ll talk about what are the technologies for preparing confiture from ranetki.

There are many recipes for making ranetki confiture, and they all have their own charm. Someone leaves the taste of the workpiece actually pristine, that is, sour, someone, on the contrary, prefers to sweeten it. Jam and jam from ranetki for the winter - not only tasty, but also very useful blank. Its aroma is able to conquer even small children, who usually treat "adult" dishes without much inspiration and enthusiasm. You can use such a blank in any way.

Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season meat with it to make it delicious and spicy. One way or another, preparations from ranetki for the winter are nutritious and healthy, and this cannot be argued with. Let's start preparing such a delicacy and choose its perfect recipe!

The classic recipe for apple confiture

Any wild apple varieties will work for this recipe. Feel free to experiment with the ingredients if you like, and add something of your own as we offer you a traditional one-component recipe. It is known that apples in all forms are best combined with cinnamon, so it can be safely added to any version of jam or jam, despite the original technology.

The resulting workpiece will be guaranteed tasty and healthy. She will become the perfect complement for winter tea in the circle of family or friends.

To prepare a standard ranetki confiture for the winter, you will need:

Apples (wild ranetki) - 1 kg;
Sugar (white or brown) - 1.5 kg.

Cooking instructions:

The first step is to prepare the apples themselves. They must be thoroughly washed under running water using soap, and cut off all twigs and leaves;
The skin of apples can be left, because it is very tender, and during cooking it is guaranteed to dissolve in syrup. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the workpiece. The cores of the fruits can be cut out or left in their places at the personal discretion of the hostess. Keep in mind that apple pips sometimes they are more useful than their pulp;
Cut the apples in any way convenient for you (it is better to chop more carefully, but you still should not turn the fruits into puree);
Pour the prepared ranetki into a thick-walled refractory dish and gradually cover with an even layer of sugar;
Put the container on fire. "Experienced" housewives claim that it is best to supplement the resulting apple-sugar mass with ½ cup of boiling water. This way you get more syrup, and besides, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their own. "domesticated" analogues. Half an hour will be enough to prepare confiture from garden ranetki;
Pour the cooled jam into a pre-prepared sterilized container and roll up. Your confiture is ready, and now you can enjoy real forest flavors throughout the fierce winter!

Wild ranetki do not darken when cooked.

Thanks to this advantage, you can safely add sugar to the mass if it seems not sweet enough to you and worry about spoilage. finished product won't have to.

And, as we already mentioned, you can diversify this basic recipe spices and herbs of your choice. Cinnamon and cloves will fit most harmoniously here, however, as in any other apple blanks.

It should be noted that some housewives prefer not to cut apples at all. That is, leave the fruits in their entirety, freeing them only from twigs and leaves. You can also use this cooking technology if you prefer whole fruits in jam.

Recipe for apple confiture with citric acid

In this recipe, in addition to sugar, citric acid will appear, which will help you make the confiture even more saturated, “caramel” in taste.

So, you will need:

Ranetki - 1 kg;
Sugar (preferably white) -1.3 kg;
Citric acid - ¼ teaspoon;
Water - 1 glass.

Cooking instructions:

This cooking recipe involves the use of whole fruits about 1.5-3.5 cm in diameter. Moreover, it is desirable that apples of the same size appear in each batch of confiture;
So, wash the ranetki thoroughly with water using laundry soap. Go through them - make sure that there are no scratches and wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off the twigs and leaves from the fruit;
After the apples are ready, pierce each along the axis with a toothpick;
Start making sweet caramel syrup from sugar, citric acid and water;
Without waiting for the syrup to thicken, immerse your prepared ranetki in it (this must be done at the beginning of its boiling);
Now it is impossible to interfere with the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup around the edges of the pan with a ladle and periodically water them from above;
Next, you should find a dense plate, approximately equal in diameter to the saucepan. Set it on the surface of the apples and press down with a not too heavy press (a filled half-liter jar is optimal as a mini-weight). In this state, your jam should stand for a day;
After a day, remove the load and the plate, and boil the resulting transparent jam again for 5-10 minutes over low heat;
To check the readiness of the dish, remove the largest apple from the saucepan and cut it in half. If it is cut easily, and its internal structure resembles marmalade, then your confiture is ready. If the fruit is not completely saturated with syrup, put the jam under the press again and wait 5-6 hours. Then again boil the mass over low heat for 5-7 minutes;
Carefully pour the finished confiture into sterilized glass jars with screw caps. It's best to do it hot. And try not to break the integrity of the apples. Keep like this delicious jam should be in a cool place. Ideal if you have a cellar in your house. But if you don't have one, place the jars in a dry, dark place, like a kitchen cabinet or pantry.

From such tasty and healthy transparent jam with a golden-honey tint, even your children will not refuse. Serve it with tea, toast, or use it as a filling for pies. And of course, eat whole candied fruits in winter - it's healthy and very satisfying.

Delicious ranetki compotes are the most common preparations in Siberia.

In harvest years, the trees are literally strewn with these "paradise" apples of all colors - yellow, bright red, maroon, and even striped. The brighter the fruit, the more beautiful the color of the compote itself will be.

When choosing fruits for rolling compotes, you need to know that the varieties of ranetki are different, loose and crumbly in boiling water, the skin may burst.

This will not affect the taste of apple compote in any way, but if you want to see beautiful whole fruits in jars, then choose ranets of hard juicy varieties.

If fresh ranetki have a barely noticeable astringency, then during conservation this feature of the variety will become more pronounced.

You can diversify the taste of ranetki compote by adding plums, chokeberries, apricots, pears and other berries or fruits to the roll.

How to roll compote from ranetki without sterilization

Ingredients:

ranetki apples
sugar - 150-300 g for 3 liter jar

A quick recipe for compote from ranetki for the winter:

1. Pour into large saucepan water and let it boil.

2. Wash the wounds, cut off the damaged areas. Ponytails for beauty can be left.

3. Arrange the fruits in hot sterilized jars, filling 1/3 so that the compote from the ranetki apples turns out to be saturated.

4. Fill jars with ranetki with boiling water to the neck, cover with lids and let stand for 10-15 minutes.

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5. Drain the liquid back into the pan. Add sugar at the rate of 1 cup per 3 liter jar. Bring to a boil and boil for 2-3 minutes.

6. Pour the resulting syrup into jars with apples and roll up the lids.

Preparation of compote from ranetki in a slow cooker without sugar

Ingredients:

1 kg apples
a pinch of anise, cinnamon
a few peas of allspice
2 liters of water

How to cook compote from ranetki for the winter in the Polaris slow cooker:

1. Put the washed apples in a slow cooker, tie the spices in a cotton bag.

2. Add boiling water to the bowl and set the device to the "Extinguishing" mode.

3. Boil the compote for 15 minutes, turn off and leave with the lid closed for 20 minutes so that the drink is infused.

4. Take out all the spices and strain the compote into liter jars, add the fruits.

5. Immediately roll up the filled jar and only then fill the second one. Wrap with a blanket and leave it like that for a day.

Ranetki compote with citric acid

Ingredients:

500 g paradise apples
3 liters of water
500 g sugar
a pinch of vanillin and citric acid

How to preserve ranetki compote with citric acid:

1. Wash the ranetki thoroughly.

2. Put sugar with citric acid and vanilla in boiling water and boil for a couple of minutes.

3. Arrange the apples in jars and pour over the syrup.

4. Sterilize filled jars in a pot of boiling water for 25 minutes.

5. Roll up the ranetki compote for the winter with lids and put in a warm place, wrapped in a blanket.

If you are not going to twist the compote for the winter, then it is better to cut the ranetki into 4-8 parts, pour boiling water over it, add about 75 g of sugar per 1 liter of water and bring to a boil. Let it brew for a couple of hours and you can drink.

A generous crop of ranetki will make it possible to prepare a beautiful and fragrant addition to tea, popular at any time of the year, but especially in winter.

There are several ways to prepare such a delicious dessert.

Harvesting method number 1: ranetki in syrup

1 kilogram of apples;
1 kilogram of granulated sugar;
200 milliliters of water;
half a teaspoon of salt;
citric acid - optional.

Wash the ranetki and cut into slices.
You can remove the skin.
Place apple slices in salted water.
In the case of a high density of fruits, blanching apples for 3-5 minutes is acceptable.
Prepare syrup from water and sugar.
Put slices into boiling syrup, mix lightly, set aside overnight.
Repeat three times.
V last time boil until tender, adding citric acid if desired.
Roll hot into prepared container. Canned jam will turn out transparent and very fragrant.

Read about how to prepare northern cloudberries for the winter here.

Transparent jam from whole ranetki in fragrant syrup

Whole little ranetki with ponytails look appetizing in thick sugar syrup.

3 kilograms of hard small apples;
3 kilograms of granulated sugar;
3 cups plain water.

Wash apples in plenty of water.
Go through, removing rotten or wormy ones.
Pierce the peel with a toothpick or a large needle in 2-3 places.
Dip in boiling water for a couple of minutes.
Remove from water, put on a sieve.
Pour sugar with water, put on fire.
Cook until sugar dissolves.
Pour blanched ranetki with hot syrup.
Keep on low heat for 30 minutes.
Remove from stove, set aside.
After 2 hours, roll up in sterilized, dry jars.
Store spin in a dark and cool place.

Amber jam in a slow cooker

1 kilogram of apples of small-fruited varieties;
half a kilogram of granulated sugar;
half a glass of clean cold water.

How to cook it tender delicacy melting in your mouth:

Wash and sort the fruits.
Remove skins and seeds.
Cut into pieces suitable for a meat grinder or food processor.
Grind prepared ranetki.
Put sugar into fresh puree.
Set aside for a few hours for better dissolution of granulated sugar.
Mix, put in a slow cooker.
Before boiling, the unit must be turned on in the “Frying” mode.
Then switch the multicooker to low pressure mode.
After 20 minutes, let off steam and roll the marmalade from ranetki into a dry, sterilized container.

Home apple marshmallow- the recipe is here.

Preparations from ranetki for the winter: jam in slices and whole, jam in a slow cooker

Recipes for blanks from ranetki for the winter: jam from whole fruits and pieces (slices), as well as an option amber jam for owners of a multicooker.

Ranetki jam for the winter

Ranetki are miniature apples, popularly called "paradise". Fruit size, though small, high content pectin makes them an ideal product for jam, marmalade or jam. Raw ranetki do not have a very attractive taste, they are quite tart and sour. But during heat treatment with the addition of sugar, only a sweet shade begins to prevail, the viscosity disappears. Therefore, it is ranetki jam that is especially popular.

Sweet preparations are cooked from these fruits in late August - early September, when the mass ripening of the crop takes place. For a transparent beautiful jam from whole fruits, you should choose the smallest apples that have no more than 3 cm in volume. They should be ripe, completely red, without damage, dents or wormholes. Larger ones are suitable for other recipes.

jam recipes

Options for preparing sweet blanks for the winter from paradise apples not as many as, for example, pear jam recipes. I will share those that I use myself when the harvest of ranetok pleases.

Ranetki jam with lemon flavor

It was with this recipe that my acquaintance with sweets from heavenly apples began.

For the first time I had a chance to try ranetki jam at my cousin's house. I rarely visit her house and therefore our meetings are equated to a holiday. She always sets the table wide. She treats with a variety of goodies, and at that time she also treated her to tea with jam. To tell the truth, I realized that it was ranetki jam, but it tasted so amazing that my hand reached for the supplement itself.

Cuisine: Russian
Type of dish: jam
Cooking method: boiling
Servings: 1 l

Ingredients:

ranetki - 500 g
cinnamon -¼ tsp
lemon juice– 50 g
granulated sugar - 500 g
water - 100 g.

How to weld:

Then I cut off all the tails, tear off the leaves so that only peeled apples can be used for jam.

I sprinkle apples with granulated sugar. I’ll leave it to soak overnight and let the juice flow. I also add a little water there so that during the cooking process the jam does not stick to the walls of the dishes.

I put it on the stove and boil the jam for 15 minutes with breaks for complete cooling. This way I keep the maximum integrity of the fruit. I boil it 2 times first.

After boiling three times, I squeeze lemon juice into the jam. It will lighten the jam a little and make it more transparent. Also, from citric acid, apples will retain their shape and will not fall apart.

I put a quarter of a teaspoon ground cinnamon. I simmer the jam a couple more times for 15 minutes with breaks for complete cooling.

hotter fragrant jam put into jars. But glass jars, as for any preservation, I pre-wash and sterilize.

Close tightly with lids.

I put the jars of jam to cool. For this, any bedspread or blanket is suitable. I send them to storage or in the basement, or in a dark pantry where no light can reach. In a dark, cool place, such a blank retains its appearance, fresh taste and aroma for a long time.

A simple whole ranetki recipe

The easiest way to prepare a delicious and spectacular treat for the winter from whole mini-apples.

Required products:

ranetki - 3 kg
sugar - 2 kg
water - 0.5 l
cinnamon - 1 tbsp

Cooking:

Remove the stalks, rinse the fruits and make several punctures in them with a toothpick or a needle.
Boil water and pour several dozen apples into it for a few seconds. This will soften the tough skin.
After scalding with boiling water, immediately send the fruits to ice water.
Mix sugar with the amount of water indicated in the recipe and warm the syrup.
Boil it for about 3 minutes.
Cool the syrup and pour it into the prepared ranetki.
This blank should be left for several hours for impregnation.
After that, put the container with jam on the stove and cook for about 20 minutes. You need to do this on a small fire. Add cinnamon.
Cool the jam and leave it for 6 hours.
Boil twice more and cool the dessert according to the same scenario.
Pour hot jam into jars.

Transparent from whole paradise apples with ponytails

Jam looks very beautiful when not only the integrity of the fruit is preserved, but also the tails. This is suitable for decorating desserts, cocktails.

Ingredients:

apples - 1 kg
sugar - 1 kg
water - 1 glass
citric acid - 0.5 tsp

How to weld:

Wash the fruits, but do not remove the tails. Make several punctures in the skin to prevent cracking. fruits.
Prepare a syrup of sugar, water and citric acid.
Dip ranetki in hot syrup, cook for 10 minutes.
Remove the container with the dessert from the fire and cool. Optimal time"Respite" - 4-5 hours.
After that, boil the apples again for 20 minutes.
Leave the apples overnight.
Bring the mass to a boil.
Arrange hot dessert in sterile jars.

Ranetok jam slices

From large varieties of paradise apples, you can cook a delicious preparation with a citrus aroma.

Ingredients:

ranetki - 2 kg
sugar - 1.5 kg
juice and zest of 1 orange
water - 400 ml.

How to cook:

Soak the apples in cold water and hold them there for 10 minutes.
Wash and dry the fruits.
Cut each ranetka in half and clean them of ponytails and seeds.
Grind the pulp into small thin slices.
Place the prepared fruit mass in a jam container and cover it with sugar.
Squeeze the juice from the orange here and grate the zest.
Leave the preparation for several hours.
With a slotted spoon, remove the slices of ranetki from the resulting juice.
Put the syrup on the stove and add water to it.
While stirring, bring this liquid to a boil.
Place the ranetki taken out earlier into the boiling syrup.
Boil the mass for 15 minutes. Mix everything very carefully so as not to damage the integrity of the slices.
Remove the container from the heat and let the jam stand overnight at room temperature.
Put the pot back on the fire and simmer for 30 minutes. During this time, the mass will have time to acquire the desired density and an attractive caramel color.

If you use the tips described below when making ranetki jam, then the dessert will turn out to be simply amazing:

for this type of jam, water is definitely needed, because the “paradise apples” are dense and dryish, they don’t give much juice;
cut the ranetki quickly so that they do not have time to darken;
the taste of dessert can be successfully supplemented with vanilla, cinnamon and even cocoa;
to determine the readiness of the dessert, look at its droplet on a cold surface - if it does not spread, then you can already finish cooking;
the transparency of the apples also indicates readiness;
ranetki jam can be used to decorate desserts, cakes and ice cream;
jam is perfectly stored in a cellar, a cool pantry or on a closed balcony.

By the way, few people know about the huge benefits of this dessert for humans. Science has proven the ability of ranetki (and dishes from them) to help the body fight heavy metal salts, remove radionuclides and kill pathogenic bacteria.

Ranetki jam for the winter - simple recipes with photo

Ranetki jam for the winter is very simple and tasty, regardless of whether it is cooked from whole apples or slices.

What preparations for the winter can be made from ranetki - small apples?

Ranetki are incredibly tasty and fragrant apples. They are also called paradise. You can make marmalade, jam and compote from ranetki. Here is an example of a jam recipe: sort out the ranetki and wash them under running water, put them in a colander and let the water drain. Then place them in a bulk container without cleaning or freeing them from the core. Pour in cold water and put on the stove. Cook until soft for about forty minutes. Then they should be rubbed through a sieve. Add sugar to the resulting puree (for 3 kg of ranetki 2 kg of sugar) and cook over low heat for 40-50 minutes until tender.

From ranetki you can cook various blanks for the winter.

The most popular jam is made from whole apples. To do this, you need to take apples of approximately the same size, without a wormhole. Wash the apples and prick each apple with a toothpick near the tail. For 1 kg of apples, add about 1 kg of sugar, 1 glass of water, citric acid at the tip of a knife. First boil the syrup, then add the apples and boil for a few minutes. Leave overnight to infuse and soak in syrup. Then boil again until cooked and put hot in jars.
You can bake apples in the oven and, after cooling, grind through a sieve. Add sugar to taste (about 1 liter of sugar per 1 liter of puree). boil for 5-10 minutes and roll up.
Ranetki will make a delicious compote. You can add pears, plums, dogwood to the apples. In a 3-liter jar, put (no more than 1/3 of the volume of the jar) washed and cut into pieces of fruit, add 1 cup of sugar, pour boiling water and immediately roll up. Turn the jars over and wrap them for a couple of hours. Note to store in a cold place.

There are usually a lot of small ranetki apples, and therefore a lot can be cooked from them. different blanks. They make good jam. Or here is a compote of these apples and plus black ash. Although it is possible without the latter.

A beautiful and tasty preparation for the winter from ranetki can be made according to an already proven recipe, ranetki jam. Sweet, but winter evenings with a seagull, an amber wonderful delicacy leaves for a sweet soul.

All the beauty and charm is in the tails of the fetus, do not tear them off. Just wash the apples and preferably pierce each with a toothpick the entire length of the fruit. For a kilogram of wild ranetki, take one and a half kilograms of sugar. Citric acid can be added if desired.

You can immediately sprinkle apples with sugar and put to boil, only a saucepan or other utensils for cooking jam with thick walls. I always cook first sugar syrup(a glass of water for 1.5 kg of sugar), boil it down a little and spread the ranetki. Do not mix, the apples should remain whole. I just periodically come up and pour them with syrup, which I carefully take with a ladle along the edges of the pan. Cook on low heat for 30-40 minutes.

I take it off the heat, now pick up a plate according to the diameter of the pan and put it on the surface of the apples so that they are always in the syrup, you can even put a small press on top of the plate, for example, a jar of water. We leave everything for a day.

The next day, I cook ranetki jam for about a dozen minutes and lay it hot in clean jars.

Ranetki are actually so small that fussing with them is not particularly worthy of praise, so it is best to cook them whole, even without tearing off their tails.

It is done something like this (proportion - ranetki 1kg, water 1 liter, sugar 1kg):

Ranetki need to be pierced in 4 places (it is best to use a wooden toothpick).

Combine sugar with water and boil so that there is a syrup.

After 12 hours, drain the syrup from the apples, bring to a boil and pour the ranetki again.

Thus, we repeat the procedure 3 times.

4 times we do not drain the syrup, but boil with ranetki for about 10 minutes. Here, see that the skin does not burst, watch the temperature.

Immediately after turning off the stove - roll up in jars.

Raneta jam. Sort the apples, wash them, they are traditionally prepared with the stalk. Calculation for 1 kg ranet 800 g of sugar, 100 g. water, a lemon on the tip of a knife. Apples are better to choose the same size. Boil the syrup, prick the fruit with a needle and dip into the boiling syrup. Boil 5 min. Let cool. The boiling procedure is repeated until the apples become transparent. Sunset in hot banks.

Successfully obtained compote from ranet with cherry plum.

My mother says that now everyone is spoiled with an abundance of sweets, and in their childhood, ranetki jam with ponytails was a favorite treat.

It was very convenient to take the ranetka by the tail and eat it with tea or milk.

Ranetok jam differs from apple jam in its unusually dessert taste.

This jam is made like this:

1 kg of clean ranetki with ponytails poured with cooked hot syrup, boiled from 1 kg of sugar and a cup of water.

Let it brew overnight, and then after boiling for 5-10 minutes, that is, until the density you need, spread it over clean jars. Store in refrigerator.

From ranetki, you can also cook jam in the form of a homogeneous mass and jam with whole apples.

For starters - jam. Unlike other recipes I have met here body the apple is not preserved, but rubbed through a sieve, so the apples are not pierced during the cooking process to release the juice, only single fruits are checked for readiness (see screenshot):

Then sugar is added to the wiped mass (at the rate of 2 to 1, usually 1 kg of ranetki is half a kilo of sugar). The mass is boiled over low heat until the desired consistency is reached. Then the resulting jam must be twisted and put to cool upside down.

Personally, I am confused by the abundance of sugar in this recipe. You can’t call such a dietary jam. It is a pity that the author does not indicate the specific amount of water and even the minimum time that will have to be spent to make jam

5 g citric acid

Pay attention to the following points:

Ranetki belong to small-fruited varieties of apple trees.

Because of palatability fruits of apple trees of the ranetka variety are suitable for preparing such preparations for the winter as: transparent apple jam, jam, compote.

Since recipes for making jam and jam from ranetki have already been described here, I will try to give complete recipe cooking delicious compote ranetka from apples.

To prepare compote, we need to take Ranetki (apples), sugar (1 cup per 3-liter jar), water.

We boil water. We put apples in sterilized jars (for 1/3 of the jar). Pour boiling water over apples and leave for 10 minutes.

Drain the boiling water from the jars back into the container, add sugar (1 cup of sugar per 3-liter jar) and boil the syrup again.

Pour ranetki apples with boiled syrup and roll up jars. We turn the jars over and wrap them until they cool. It is advisable to take cooled cans to a cool place for storage.

Every year, fragrant ranetok apple trees bring a generous harvest of small apples, and at this time, from heavenly apples, you can prepare a lot of canned products for the winter. Very tasty fragrant jam is obtained in everyday life from early varieties of apples. For cooking you will need:

Sprinkle clean, dry apples with sugar and leave overnight. The next day, in apples soaked in syrup, add lemon wedge and boil the sweet mass until tender, and pour the jam into steamed jars.

According to a similar recipe, paradise apples can be prepared for the winter in slices. Cook jam according to the previous recipe. With a difference, cut the apples in half, otherwise the harvesting process is the same.

A sweet dessert will complement the taste for tea, in the preparation of fillings for rich pastries and you can taste jams with bread.

What preparations for the winter can be made from ranetki - small apples? Helpful information for all

What preparations for the winter can be made from ranetki - small apples? Ranetki are incredibly tasty and fragrant apples. They are also called paradise. You can make marmalade, jam and compote from ranetki. Here

Options for preparing confiture from ranetki for the winter

Confiture is a delicious preparation for the winter, which is a mixture of jam and jam. This is a very useful thing, since it is almost always prepared without adding water, or with small amounts of it.

So fruits, berries and other valuable components that make up the confiture retain more useful properties, since they are actually steamed in their own juice.

How to use confiture?
Reviews and comments

How to use confiture?

The only drawback of confiture recipes is the large amount of sugar that appears in it. However, you can adjust this moment to your own preference, since the finished dish does not have to be sweet at all.

Many people use it as sauces, marinades and dressings for savory meat and fish dishes. By the way, jam can also be successfully used as a preliminary marinade - it will soften the meat, make it juicy, soft and tender. Well, today we’ll talk about what are the technologies for preparing confiture from ranetki.

There are many recipes for making ranetki confiture, and they all have their own charm. Someone leaves the taste of the workpiece actually pristine, that is, sour, someone, on the contrary, prefers to sweeten it. Jam and marmalade from ranetki for the winter is not only tasty, but also a very useful preparation. Its aroma is able to conquer even small children, who usually treat "adult" dishes without much inspiration and enthusiasm. You can use such a blank in any way.

The classic recipe for apple confiture

The resulting workpiece will be guaranteed tasty and healthy. It will be the perfect addition to a winter tea party with family or friends.

To prepare a standard ranetki confiture for the winter, you will need:

Apples (wild ranetki) - 1 kg;
Sugar (white or brown) - 1.5 kg.

Cooking instructions:

The first step is to prepare the apples themselves. They must be thoroughly washed under running water using soap, and cut off all twigs and leaves;
The skin of apples can be left, because it is very tender, and during cooking it is guaranteed to dissolve in syrup. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the workpiece. The cores of the fruits can be cut out or left in their places at the personal discretion of the hostess. Remember that apple seeds are sometimes healthier than their pulp;
Cut the apples in any way convenient for you (it is better to chop more carefully, but you still should not turn the fruits into puree);
Pour the prepared ranetki into a thick-walled refractory dish and gradually cover with an even layer of sugar;
Put the container on fire. "Experienced" housewives claim that it is best to supplement the resulting apple-sugar mass with ½ cup of boiling water. This way you get more syrup, and besides, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their "domesticated" counterparts. Half an hour will be enough to prepare confiture from garden ranetki;

Pour the cooled jam into a pre-prepared sterilized container and roll up. Your confiture is ready, and now you can enjoy real forest flavors throughout the fierce winter!

Wild ranetki do not darken when cooked.

Thanks to this advantage, you can safely add sugar to the mass if it seems not sweet enough to you, and you do not have to worry about spoiling the finished product.

And, as we already mentioned, you can diversify this basic recipe with spices and spices at your discretion. Cinnamon and cloves will fit most harmoniously here, however, as in any other apple blanks.

Recipe for apple confiture with citric acid

In this recipe, in addition to sugar, citric acid will appear, which will help you make the confiture even more saturated, “caramel” in taste.

So, you will need:

Ranetki - 1 kg;
Sugar (preferably white) -1.3 kg;
Citric acid - ¼ teaspoon;
Water - 1 glass.
This cooking recipe involves the use of whole fruits about 1.5-3.5 cm in diameter. Moreover, it is desirable that apples of the same size appear in each batch of confiture;
So, wash the ranetki thoroughly with water using laundry soap. Go through them - make sure that there are no scratches and wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off the twigs and leaves from the fruit;
After the apples are ready, pierce each along the axis with a toothpick;
Start making sweet caramel syrup with sugar, citric acid and water;
Without waiting for the syrup to thicken, immerse your prepared ranetki in it (this must be done at the beginning of its boiling);
Now it is impossible to interfere with the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup around the edges of the pan with a ladle and periodically water them from above;
Next, you should find a dense plate, approximately equal in diameter to the saucepan. Set it on the surface of the apples and press down with a not too heavy press (a filled half-liter jar is optimal as a mini-weight). In this state, your jam should stand for a day;
After a day, remove the load and the plate, and boil the resulting transparent jam again for 5-10 minutes over low heat;

To check the readiness of the dish, remove the largest apple from the saucepan and cut it in half. If it is cut easily, and its internal structure resembles marmalade, then your confiture is ready. If the fruit is not completely saturated with syrup, put the jam under the press again and wait 5-6 hours. Then again boil the mass over low heat for 5-7 minutes;
Carefully pour the finished confiture into sterilized glass jars with screw caps. It's best to do it hot. And try not to break the integrity of the apples. Keep this delicious jam in a cool place. Ideal if you have a cellar in your house. But if you don't have one, place the jars in a dry, dark place, like a kitchen cabinet or pantry.

Even your children will not refuse such a tasty and healthy transparent jam with a golden-honey tint. Serve it with tea, toast, or use it as a filling for pies. And of course, eat whole candied fruits in winter - it's healthy and very satisfying.

If you are a fan various blanks for the winter, be sure to treat yourself and your household to confiture from ranetki. And of course, treat them to your dearest guests. This dish is guaranteed to please even the most sophisticated gourmets.

It can also be used to make sauces and dressings for other dishes. And do not be afraid of its "sweetness" - with such a sauce, even spicy ones turn out great meat dishes. Bon Appetit!

Options for preparing confiture from ranetki for the winter

Classic recipes for sweet preparations from ranetki for the winter: we do delicious confiture with bright forest scent! The right technology cooking only with us! / According to mjusli.ru

Juicy, aromatic, delicious ranetki popularly known as "paradise apples". For preservation, it is better to take ripe fruits, but not overripe: those fruits that have retained their hardness are suitable. apple compote turns out fragrant and tasty. Children adore him. The drink can be given even to the smallest: ranetki do not cause allergies, intolerance to the substances contained in these fruits is rare. In Western Europe and in the USA, red ranetki can be seen in almost every yard. They are planted in the adjoining areas to create landscape design. Trees with scarlet apples hidden among green leaves can become a real decoration of the territory.

The benefits of "paradise apples"

Ranetki - one of the most healthy apples. They contain ten times more active substances than other varieties. If you cook compote from ranetki without sterilization, then most of the benefits will be preserved. Useful items include the following.

Vitamins. Ranetki contains vitamins of group B, ascorbic acid, vitamin E and PP. Useful material increase immunity, have a beneficial effect on work digestive system have antioxidant activity.
Minerals. Calcium, magnesium, potassium, phosphorus, iron - this is an incomplete list of microelements contained in ranetki, but there are more of these substances in apples than others. Trace elements increase the protective functions of the body, maintain hemoglobin levels, contribute to the normal functioning of the heart, liver and kidneys, and strengthen blood vessels.
Pectins. Ranetki contains at least 1.5% pectin. These substances contribute to the removal of salts of heavy metals from the body. Pectins have antimicrobial activity. They prevent inflammatory processes and fight existing ones.
Monosaccharides. Glucose and fructose contribute to the rapid recovery of the body. This is especially true after significant physical activity. These substances give a charge of vivacity and energy.

With peptic ulcer, gastritis, pancreatitis, compote made from acidic varieties of ranetki should not be drunk. People with overweight you need to remember that apple compote increases appetite.

Features of varieties

Ranetki are different varieties. All apples are suitable for making compote, but there are varietal differences: the fruits differ in color and taste. Taste nuances are especially important. Not every housewife makes preparations from her harvest, and when buying ranetki on the market, I want to know what they taste like. The table will help you navigate the choice of variety.

Table - Features of ranetok varieties

Variety	skin color	Pulp color	Taste
"Dobrynya"	dark purple	- Greenish; - possible red streaks	- Sweet and sour; - slightly tart
"For a long time"	- Bright purple; - with a slight touch	- White; - many red veins	Sweet and sour
"Ranetka purple"	Purple	Cream	- Sour; - with hints of astringency
"Ranetka red"	bright red	Cream	sweet and sour
"Rainka raspberry"	- Dark crimson; - with a bluish tinge	Pinkish	sweet and sour
"Ranetka amber"	Light yellow	Yellow	- Sour; - astringency is well felt

If you want the compote to turn out to be incredibly fragrant, cook it from the “Long” variety ranetki. These fruits are considered the most fragrant among the "apples of paradise": when you open a jar of compote in winter, you will immediately remember how summer smells.

Preparatory stage

To prepare compote from ranetki, first you need to prepare the main ingredient. If the preparation is carried out correctly, the drink will turn out delicious and will stand in a jar until the next harvest.

We sort through. Before preparing compote, apples must be sorted out. Carefully inspect the fruit for rot and wormy areas. Only flawless fruits should get into the drink: this is the key to preserving preservation.
My. Wash apples thoroughly. Put them in a colander. You can start preparing compote when the water drains from the fruit.
We pierce. Pierce each apple at the base with a toothpick. You need to make a few holes. The procedure helps to preserve the integrity of apples in compote. Thanks to piercing, the skin of apples does not burst when it comes into contact with boiling water. The presence of holes accelerates the impregnation of apples with sugar syrup.

Tails can be removed or left. "Paradise apples" with ponytails in a jar look beautiful, but the presence of an "extra" jeopardizes the safety of conservation. If you leave the stalks, then carefully clean the skin around them. More sugar is added to the compote, which is made from apples with tails. Sweet syrup is a preservative - it will protect the jar from "explosion".

Always sterilize glass containers into which compote will be poured, even if this is not indicated in the recipe. Don't forget the lids too. Then conservation will stand all winter.

Compote from ranetki for the winter: "mono" options

There are many options for making ranetka compote. More often, housewives prepare a mono-drink - only from apples, they do not add other fruits and berries. You can experiment with taste using various spices: vanillin, cinnamon.

Maximum useful conservation prepared without pre-boiling the ingredients and without subsequent sterilization of full jars. Usually use the method of double filling. But experienced housewives they assure that it is possible to simplify the process: just pour the ingredients with syrup. Syrup needs sugar and water. Banks must be sterile, apples well washed. Some prefer to weld the fruit a little for reliability: such preservation will definitely last a long time. You choose the technology.

Double filled...

Peculiarities. It is not difficult to repeat this simple recipe for ranetki compote, and it takes a minimum of time to cook. Compote is prepared without boiling the main ingredient: apples are simply poured first with boiling water, and then with syrup. A drink prepared according to the classic recipe is sweet, but with a slight sourness. vanilla notes do not interrupt the apple flavor, but only emphasize it. The amount of ingredients is for three-liter jar.

Components:

"Paradise apples" - 500 g;
sugar - 500 g;
water - 3 l;
citric acid, vanillin - to taste.

Cooking

Prepare ranetki: wash the fruits thoroughly, make punctures with a toothpick.
Arrange "paradise apples" in pre-sterilized jars.
Boil water in a saucepan. Pour boiling water over apples in jars. Leave for two minutes with lids on.
Drain the water back into the saucepan. Ranetki set aside in banks.
Add sugar, vanillin, lemon to the water. Stir thoroughly, bring to a boil, and then boil for two minutes.
Pour over apples with prepared syrup.
Roll, flip, wrap.
After a day, remove the jars of compote for storage in the pantry.

A transparent compote of ranetki with a ponytail looks very beautiful. For a clear drink, take yellow ranetki - they will not color the syrup.

... and in a multicooker

Peculiarities. This recipe calls for heat treatment ranetok. Compote in a multicooker is cooked for a short time and in the “Extinguishing” mode, which allows you to save beneficial features apples. The drink is aromatic with distinct spicy notes. This option will especially appeal to those who adhere to the principles healthy eating- No sugar is used in the recipe. But this is provided that the ranetki are sweet. If the apples are sour, the compote should be sweetened.

Components:

sweet ranetki - 1 kg;
drinking water - 2 l;
cinnamon - a tenth of a stick;
star anise - half an asterisk;
allspice - two peas.

Cooking

Put the prepared apples into the multicooker bowl.
Boil water separately. Fill fruit with liquid.
Wrap spices in cheesecloth. Dip in boiling water.
Set the "Extinguishing" mode to 20 minutes. After the signal, do not lift the lid for the same amount of time.
Remove the gauze with spices. Arrange apples in sterile jars. Fill with compote from the multicooker.
Roll up containers. Turn the jars over and wrap them in a warm blanket. After a day, you can put it away for storage.

To prepare compote in a slow cooker, it is better to take red ranetki. Then the color of the drink will be saturated.

What gives sweetness and sourness

Harvest ranetok both in summer and late autumn. The ripening period depends on the variety. The availability of "paradise apples" in different seasons allows you to combine them in conservation with seasonal fruits, berries and even vegetables. This makes the drink even better.

It is worth cooking compote from ranetki with the addition of other ingredients for the sake of taste experiments. Additives dilute saturated apple flavor compote, with their help you can make the drink sweeter or sourer. The table will help you figure out what should be added to the compote for lovers of sour, and what for those with a sweet tooth.

Table - Additional ingredients for sweet and sour compote

When experimenting with ingredients, do not forget that the taste of compote depends on the type of ranetki and on the amount of sugar added. When trying new recipes, first do without seaming: brew a small portion of the drink, taste it, improve the recipe to your taste, and then make preparations.

Playing with color

If you have collected or bought red ranetki, you can easily experiment with the color of the compote. They will come to the rescue additional ingredients. Multi-colored compotes will especially appeal to children. Prepare drinks of different colors for the winter - your baby will definitely not refuse bright usefulness. What colors can be obtained by adding additional ingredients to red ranetki, the table will tell.

Table - Color of ranetki compote with additives

Ingredient	Color
Red grapes	Crimson
Green grapes	Pink
Plum	Dark red
Raspberries	Red
Cherry	burgundy
Irga	Intense dark red
green gooseberry	Pink
Purple/pink gooseberry	Crimson
Sea buckthorn	Red-orange to clear carrot

Color saturation depends on the proportions of the components. Experiment with the amount of ingredients to get the color you want.

Drink with additives

Use only seasonal ingredients, then the drink will definitely be useful. Another way to make a “vitamin bomb” out of compote is to avoid boiling the ingredients and sterilizing. Choose proven recipes, and your household will be delighted with your compote.

Vitamin: with chokeberry

Peculiarities. Compote from ranetki with chokeberry for the winter turns out to be doubly useful. chokeberry rich in vitamins and minerals. It protects against colds. For cooking vitamin compote they use a late variety of ranetki, because the chokeberry ripens in September-October. The drink is sweet and sour. Rowan gives a tart aftertaste, which makes the compote unusual. It is better to combine with chokeberry sweetish ranetki, without astringency.

Components:

apples - 400 g;
sugar - 250 g;
chokeberry - 200 g;
filtered water - 2.5 l.

Cooking

Thoroughly wash ranetki and mountain ash. Put the ingredients in sterile jars.
Boil water. Pour boiling water over the main components. Water should reach the very neck of the jar.
After two minutes, drain the water into a saucepan. Add sugar. Boil.
Pour the syrup into jars for apples and chokeberry.
Seal with sterilized lids.

To make the rowan berries look beautiful in compote, the cuttings are not removed. But in this case, you need to wash the chokeberry twice as carefully so that the conservation stands until the summer.

Unusual: with sea buckthorn and zucchini

Peculiarities. Compote from ranetki, sea buckthorn and zucchini will surprise guests not only with its composition, but also with color and taste. Thanks to sea buckthorn, the drink turns orange. The intensity of the color depends on what kind of ranetki will be used: a combination with red apples gives a red-orange color, with white - a transparent carrot. Zucchini does not have a pronounced taste, but it has a unique ability to absorb the tastes of other components. Compote is prepared without boiling the ingredients, which allows you to save all the benefits in the composition. double fill not required - lemon acts as an additional preservative.

Components:

"Paradise apples" - 400 g;
sea buckthorn - 300 g;
zucchini - 100 g;
water - 1.5 l;
sugar - 300 g;
citric acid - 1 g.

Cooking

Wash ranetki and sea buckthorn. Remove the branches from the apples, pierce the fruits at the base with a toothpick.
Cut the zucchini into medium cubes.
Put the prepared ingredients in a sterile jar.
Wait for the water to boil. Dissolve sugar and lemon juice in boiling water. Boil the syrup for one minute.
Pour compote ingredients with syrup. Can be preserved.
Turn the twists over, cover with a warm blanket, leave to cool for a day.

An unusual compote should be allowed to brew for two months. During this time, the components are well saturated with each other's tastes. If you want to catch them and try them, you will be surprised - it is impossible to guess which ingredient is only in shape, with your eyes closed.

Aromatic: with pears

Peculiarities. Apple compote from ranetki for the winter will turn out to be especially fragrant if you add a pear to it. So that the chopped ingredients of the drink do not darken, do not use the double filling method: the jars are immediately filled with syrup. The pear will make the compote sweeter, therefore, in order to balance the taste, it is better to either take sour ranetki or not add a lot of sugar.

Components:

apples - 250 g;
pears - 300 g;
water from the filter - 2.5 l;
sugar - 250 g.

Cooking

Sort the fruits. Wash them thoroughly.
Remove the tails from the ranetok. Pears cut into medium slices.
Divide the prepared ingredients into jars.
Dissolve sugar in boiling water. Let the syrup simmer for two minutes.
Pour sugar water in fruit jars. It should reach to the brim. Stopper.
Let the workpiece cool upside down under a warm blanket.

To prepare compote, it is better to take hard pears - this is the only way to preserve the integrity of the pieces. Soft fruits after pouring hot syrup will become porridge. Hard pears are usually green in color and oblong.

Refreshing: with gooseberries and mint

Peculiarities. The taste of compote depends on the gooseberry variety, but it is always memorable. The mint adds a fresh note. If you like sweet and sour drinks, take green gooseberries. It will give you the sourness you need. By combining green berries with red ranetki, you get a compote of a pleasant pink hue.

Components:

apples - 300 g;
ripe gooseberries - 300 g;
clean water - 2.5 l;
sugar - 350 g;
mint - three branches.

Cooking

Prepare the apples: rinse, remove the tails, puncture with a toothpick.
Wash gooseberries thoroughly. Tear off the stems from the berries.
Put ranetki and gooseberries in a three-liter jar (necessarily sterile).
Boil water. Pour boiling water into a container.
After five minutes, drain the liquid into a saucepan. Pour sugar in here. Stir until dissolved, boil for ten minutes.
Place mint sprigs in a jar. Pour syrup over everything and seal.

Would you like to close a small jar of refreshing compote for testing? The number of ingredients per liter jar is easy to calculate - divide everything by three.

You can take any recipe for ranetka compote and experiment with the ingredients. The principle of preparation does not change depending on the components. Do not be afraid to close the compote without sterilization: the syrup will serve as a good preservative and prevent fermentation. Sugar can be replaced with honey: then the compote will become even more fragrant, interesting notes will appear in the taste.

Reviews: "Very tasty and rich"

Why such a waste of time and electricity, pour twice, when everything is much simpler. Just sterilize the jars over the kettle and boil the lids, and you don’t need to add so much sugar, one and a half glasses are enough for any compotes, and sometimes we also breed them. As for ranetki and chokeberry, if there is a cherry nearby, boil water with cherry leaves, and fill it with this water, it will be even tastier.
Rahile, https://gotovim-doma.ru/forum/viewtopic.php?t=10080

Thoroughly wash my cans with Feri, rinse very well. At the bottom of the jar I put a washed ranetka and currants (or chokeberry). Approximately 1/5-1/4 of the baki is occupied by berries. I don't sterilize anything but lids. Iron lids I put it together with rubber bands in an enameled bowl, put it on the stove, pour it with boiling water. I keep them on the lowest heat all the time while I make compote. I boil sugar syrup in a large saucepan. Sugar to taste. To be strong and sweet. I boil it for 5 minutes over high heat, then turn it to a minimum, but so that it does not stop boiling. I fill the berry with boiling syrup, take out the lid with metal tongs (Zepter won a hundred years ago at the presentation). I quickly roll up and turn under a fur coat until the morning (I usually do it in the evening). It turns out concentrated compote very tasty and full bodied. But I usually dilute it with filtered water when I drink it. Never exploded. It’s worth at least two years (never stayed again, and for two years the jar “hidden” in the cellar just by chance).
Olga, http://mama.tomsk.ru/forum/viewtopic.php?t=8163