FROM THE LITTLE MENU · Alcohol-free

Cranberry Mors

Cranberries boiled until they burst, mashed, then finished with honey and lemon: tart, sweet and velvety.

Classic collection version

For one serving

Ingredients

US fl oz amounts are rounded; use ml for exact measures.

Rinse the cranberries, pick off any stems or leaves, and cook them in the water until they burst.
Take off the heat and mash the berries well with a potato masher or wooden spoon, then boil for 5 more minutes.
Remove from the heat, stir in the honey and lemon juice, cover and let cool.
Strain through a fine-mesh sieve, refrigerate, and serve over ice.

A recipe for it already appears in the Domostroy, a 16th-century Russian book of household rules.

Scaled to one glass from Emily Han's recipe in Imbibe; the source gives no yield, so this assumes about four glasses.