Cranberry morse
Description
To prepare the morse, you will need a bit more viburnum; I used 550 grams, of which I got 500 grams of berries, 25 grams of twigs, and 25 grams of spoiled and dry berries. Wash thoroughly to remove dust, drain in a colander, and remove the berries from the stems. Separate the juice from the pulp. Pour cold clean water over the pulp, add sugar, bring to a boil and simmer for 3 minutes. Add the fresh berry juice, mix well, and strain. Serve the morse immediately after preparation, or store in the refrigerator for several days.
Instructions
- 1
Step 1
Prepare the rowanberries, sugar, and water. Let's begin!
- 2
Step 2
Rinse the viburnum thoroughly and drain in a colander to remove excess water.
- 3
Step 3
Sort the berries, remove them from the stems—this is easily done using a regular table fork. The net weight of the viburnum for the drink should be 500 grams.
- 4
Step 4
Using a fine sieve and a tablespoon, separate the cranberry juice with pulp from the skin and seeds.
- 5
Step 5
Pour 3.5 liters of water into a saucepan, add the cranberry pomace and sugar. Bring to a boil and cook for 3 minutes.
- 6
Step 6
Drain the morse.
- 7
Step 7
Pour into a jug or distribute into glasses.
- 8
Step 8
Cranberry kissel is ready to serve!