What’s not to love about mors? One of the best things about it is that it contains a portion of fresh juice. Of course, this recipe works with more than just cranberries, but with them, it’s a true classic. If you're keeping a close eye on sugar intake, you can replace sugar in the recipe with fructose or agave nectar, which has a lower glycemic index (less impact on blood sugar levels). In any case, the sweeter the berries, the less sweetener you’ll need. Plus, I’m lucky — I actually prefer unsweetened mors.
- 300 g fresh cranberries
- 1.5 L water
- 2-4 tbsp. sugar
Wash the berries, then press them through a fine sieve or cheesecloth to extract the fresh juice into a pitcher. Take the leftover skins and seeds, cover them with 1.5 L of very hot (but not boiling) water, and let them simmer over low heat for 5–7 minutes, stirring occasionally. Add sugar (or your preferred sweetener). Let the mixture sit for another 5–10 minutes. Strain the decoction into the pitcher with the fresh juice (using a sieve or cheesecloth again), then let it cool.
Wash the berries, then press them through a fine sieve or cheesecloth to extract the fresh juice into a pitcher. Take the leftover skins and seeds, cover them with 1.5 L of very hot (but not boiling) water, and let them simmer over low heat for 5–7 minutes, stirring occasionally. Add sugar (or your preferred sweetener). Let the mixture sit for another 5–10 minutes. Strain the decoction into the pitcher with the fresh juice (using a sieve or cheesecloth again), then let it cool.
