📝 About This Recipe
Mors is a timeless Russian treasure, a vibrant berry infusion that has graced Slavic tables since the 16th century. This refreshing beverage balances the sharp, bracing acidity of wild cranberries with a delicate floral sweetness, offering a far more complex profile than standard juice. By using a gentle heat method that preserves the vitamins and the raw essence of the fruit, this drink serves as both a cooling summer refresher and a potent winter tonic.
🥗 Ingredients
The Berry Base
- 500 grams Fresh or Frozen Cranberries (Lingonberries may be substituted for a more floral, bitter note)
- 2 liters Filtered Water (Cold)
Sweeteners and Aromatics
- 150-200 grams Granulated Sugar (Adjust based on desired tartness)
- 2 tablespoons Raw Honey (Optional, for depth of flavor)
- 1 piece Cinnamon Stick (Optional)
- 1/2 inch Fresh Ginger (Sliced into thin rounds)
- 2 strips Lemon Zest (Avoid the white pith)
For Garnish
- 4-6 pieces Fresh Mint Sprigs
- 1/4 cup Whole Berries (Reserved from the main batch)
- 1 piece Lemon Slices (Thinly sliced)
👨🍳 Instructions
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1
Thoroughly rinse the cranberries under cold running water, discarding any bruised or softened berries. If using frozen berries, let them thaw slightly for 10 minutes.
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2
Place the berries in a non-reactive bowl (glass or ceramic). Using a wooden pusher or a potato masher, crush the berries until they are completely broken down and have released their juices.
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3
Set a fine-mesh sieve over a separate clean bowl. Pour the crushed berry mass into the sieve to separate the fresh juice from the skins and pulp.
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4
Use the back of a spoon to press firmly on the solids, extracting as much raw juice as possible. Cover this raw juice and place it in the refrigerator; this preserves the heat-sensitive Vitamin C.
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5
Transfer the leftover berry pomace (skins and seeds) into a large stainless steel pot.
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6
Add 2 liters of filtered water to the pot containing the berry skins. Add the cinnamon stick, ginger slices, and lemon zest at this stage.
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7
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer for exactly 8-10 minutes. The water should turn a deep pinkish-red.
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8
Stir in the sugar while the liquid is hot, mixing until completely dissolved. Remove the pot from the heat.
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9
Strain the hot liquid through a fine-mesh sieve into a heat-proof pitcher or clean pot, discarding the boiled skins and aromatics.
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10
Allow the cooked infusion to cool to room temperature. This is crucial to prevent the raw juice from losing nutrients when added.
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11
Once the infusion is cool, pour in the chilled raw berry juice that you set aside earlier. Stir in the honey if using.
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12
Taste the Mors. If it is too tart, add a little more sugar or honey; if too sweet, a squeeze of fresh lemon juice can balance it.
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13
Chill the beverage in the refrigerator for at least 2 hours before serving to allow the flavors to marry and the color to deepen.
💡 Chef's Tips
Always use a non-reactive bowl and pot (glass, ceramic, or stainless steel) because the high acidity of the berries can react with aluminum or copper. Do not boil the raw juice; adding it at the end ensures the drink retains its bright, fresh berry flavor and maximum nutritional value. If you prefer a perfectly clear drink, strain the final mixture through a layer of cheesecloth to remove any fine sediment. You can substitute half the cranberries with lingonberries or blueberries for a different regional variation of the recipe. Adjust the sugar levels gradually; wild berries vary in sweetness depending on the season and where they were harvested.
🍽️ Serving Suggestions
Serve chilled in tall glass tumblers with a few whole frozen cranberries acting as ice cubes. Pair with traditional Russian Blini (crepes) and sour cream for a classic afternoon snack. Enjoy alongside heavy meat dishes like Pelmeni or Beef Stroganoff to cut through the richness with its acidity. Serve warm in a mug during winter months as a soothing, vitamin-rich alternative to tea. Garnish with a sprig of fresh rosemary for a modern, aromatic twist on the presentation.