Cranberry morse is one of the most recognizable drinks in Russian cooking — simple to make, yet bold in flavor. The tart edge of the cranberries balances nicely against the sugar, and the berries are well known for their high vitamin C content, which makes the drink especially welcome in the colder months.

The key to a proper morse is never boiling the fresh-pressed juice. That’s why the mashed cranberries are strained first and only the leftover pulp goes into the pot to simmer — this way the drink keeps as much of the berry’s raw flavor and nutrients as possible, rather than turning into an ordinary stewed-fruit compote.

Either fresh or frozen cranberries work well here, with barely any difference in taste or nutritional value — frozen berries are often more convenient since they’re available year-round. Morse keeps in the refrigerator for two to three days in a covered container and suits both a festive table and everyday sipping. It can be served chilled over ice or slightly warm, both of which are traditional ways to enjoy it.