AI-generated image
Mors
Mors (морс): Russian cranberry or lingonberry drink sweetened with honey
Northern Russia picks cranberries and lingonberries from the bogs in autumn, and many of them end up as mors, a tart, crimson drink served from a jug at family dinners and offered in cafes and canteens from Arkhangelsk to Siberia. Unlike kissel it is thin and refreshing, made by pressing out the raw berry juice, cooking the skins in water and then combining the two so the fresh vitamin-rich juice is never boiled. Honey goes in last, once the liquid has cooled a little, to keep its flavour. Where most people go wrong is boiling the pressed juice along with the pulp; keep it aside until the end. Honey is not for babies under one year old. Chef's tip: serve it cold with ice in summer or warmed gently in winter; it is good both ways.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 10 ½ oz cranberries or lingonberries, fresh or frozenthawed if frozen
- 6 ¼ cups water
- 4 oz runny honey
- 1 strip of lemon zest (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Crush the 10 ½ oz cranberries or lingonberries, fresh or frozen well with a potato masher or wooden spoon in a bowl.
3 minStep 2: Tip into a sieve set over a jug and press hard to squeeze out the juice. Cover the juice and keep it in the fridge.
3 minStep 3: Put the pressed skins in a pan with the 6 ¼ cups water and 1 strip of lemon zest, bring to the boil and simmer for 5 minutes, until the liquid is pink.
8 minStep 4: Strain the liquid, pressing the pulp, and discard the skins. Leave to cool for 10 minutes, until warm but not hot (below about 104°F).
10 minStep 5: Stir in the 4 oz runny honey until dissolved, then add the reserved fresh juice. Chill or serve warm.
2 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 0 g
- Carbs
- 23 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mors take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of runny honey?
- Maple syrup or golden syrup, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.
Spanish