Cranberry Morse
A sweet-tart drink made from frozen cranberries with a bright berry flavor. The juice is added after cooking, keeping the drink fresh and full-bodied.
- Time
- 20 min
- Serving
- 93 kcal
- Ingredients
- ≈ $0.45
- Protein
- 0 g
Ingredients
- 1 Frozen cranberriespack 300 g ≈ $3.00 45 g
- 2 Sugar 18 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the cranberries and mash them with a spoon or potato masher.
Press the juice through a sieve and set it aside.
Cover the cranberry pulp with water, bring to a boil, and simmer for 5 minutes over low heat.
Strain the infusion, add the sugar, and stir until dissolved.
Let the infusion cool until warm, then pour in the cranberry juice.
Chill the morse in the refrigerator or serve it slightly warm once the flavor has mellowed.
Tips
- Why it works
- Mash the cranberries to a uniform mass to extract the most juice and avoid bitter fibers in the drink. If you don't mash them, the drink will be cloudy and less fragrant.
- Substitutions
- Replace the sugar with 15 g honey for a richer flavor, but the drink will be thicker. Use 45 g frozen lingonberries instead of cranberries, but reduce the sugar to 12 g.
- Common mistakes
- If the mors is too sour, you haven't cooked the pulp long enough. It should be soft and uniform. Taste after 5 minutes of cooking.
- Storing and reheating
- Keep in the fridge for up to 5 days. Reheat over low heat without bringing to a boil. Don't freeze, the juice will separate.
- Serve with
- Serve with a light rye bread and cheese sandwich or as a drink with pancakes for breakfast.
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