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Puree from ranetki through a sieve for the winter

0
167
Kitchen Russian
Calorie content 223 kcal
Portions 1 l.
Cooking time 120 minutes
Proteins * 0.4 gr.
Fats * 0.4 gr.
Carbohydrates* 54.9 g
* per 100 gr. product
Puree from ranetki through a sieve for the winter
Content

When rubbing through a sieve, the puree is not as smooth as when grinding in a blender, but looser and more textured, therefore, after rolling it becomes thicker.

Ingredients

Cooking process

step 1 out of 6
Put water in a large saucepan and put it on the fire to boil. In the meantime, rinse the apples thoroughly under running water and put in a saucepan.
step 2 out of 6
Blanch the fruits in boiling water until soft. If you have a lot of apples, then boil them in batches, and do not try to fit everything in one pan.
step 3 out of 6
Use a slotted spoon to remove the apples and put them in a colander to drain the excess liquid. Then pour everything into a separate bowl. Rub the apples through a stiff sieve, pre-removing the tails and the hard core with seeds. Rinse the sieve periodically to ensure that leftover fibers and debris from the peel do not interfere with the apples passing through the sieve.
step 4 out of 6
Transfer the resulting puree to a saucepan and add water and sugar. You can adjust its amount yourself, depending on the taste of your apples. Put the saucepan on the fire and bring the contents to a boil, stirring constantly, until the sugar dissolves.
step 5 out of 6
Reduce heat to almost low and simmer for 30-60 minutes, depending on the consistency you want. Stir the mixture periodically so that it warms up evenly.
step 6 out of 6
Pour the puree into pre-sterilized jars and close the lid. You can use both screw and turnkey roll-up. Make the seams upside down, wrap with a blanket and leave to cool completely.
Bon Appetit!

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