Mors Drink (морс) is a popular drink in Russia, commonly made from Cranberries and Lingonberries and other northern forest berries such as black and red currants, raspberries, blueberries and even strawberries.
My mum always made Blackcurrant Mors or Raspberry Mors Drink (морс) from our many rows of fresh raspberries and blackcurrant bushes growing in the garden. I remember her mashing the raspberries and hanging the cheesecloth overnight to drip out all the pure juices. You can’t buy juice like this from Ocean Spray!
Another common Russian drink is Kompot, which boils various fruits before straining and drinking. Mors Drink and Kompot are both juices, however they taste differently from each other. Pressed juice Mors Drink (морс) has a stronger flavour as it’s more concentrated compared to Kompot.
Mors Drink (морс) has been made for over 500 years in Russia, and was originally sweetened with honey. The old homemade version had a small amount of alcohol, less than 1%, necessary preserve the juice. This is made in a similar method to traditional Kvas Rye Bread Drink.
Cranberry Mors Drink (морс) is commonly sold in restaurants and supermarkets in Russia. The homemade version always tastes better. It’s recommended to allow the Cranberry Mors Drink (морс) to cool before adding the first pressed juice to the mixture. This will ensure maximum vitamins in the juice without heat treatment.
It really doesn’t take long to make Cranberry Mors Drink (морс), and cranberries and incredibly healthy. After you get the hang of it, experiment by adding different fruits. Nothing beats homemade natural juice. Bon Appetit! Приятного аппетита!
Cranberry Mors Drink (морс) Pure Cranberry Juice
- 500 g 1lb cranberries
- 2 litres of water
- sugar to taste
Mash the cranberries using a wooden pestle (rolling pin end) or masher, alternatively put them through a food processor and gently pulse until they are chopped up.
Place the fruit pulp into a cheesecloth and squeeze to remove the juice from the pulp. Set the pure juice aside.
Put the fruit pulp from the cheesecloth into a saucepan. Add the water and bring to a boil and allow to simmer for about 8 minutes. Remove from heat and allow to cool. Strain the juice through the cheesecloth one last time. Discard the fruit pulp.
Add the previously squeezed pure juice to the cooled juice mixture. Sweeten with sugar to taste.
Serve warm or cold.