Клюква

There’s a berry here called klyukva, or “cranberry.” It’s smaller than an American cranberry, juicier, and the skin is tenderer. I suppose they’re related, but I’m not really sure. I became acquainted with this berry originally as the basic ingredient in a Russian drink called “morse.” That’s not how they spell it, but this way you’ll pronounce it correctly.

The other way I got to know klyukva was as an ingredient in my favorite dessert at the restaurant in the woodland park called Belaverskaya Puscha. In that case the klyukva served as an ingredient in a topping for vanilla ice cream.

We ended up with a whole lot of this stuff because Alla knows it as a fine source of vitamin C and she bought the whole remaining supply of a sympathetic babushka at the market. We didn’t have any ice cream, but I figured I could make a fine simple dessert of my own by smashing klyukva and blending it with honey. It was very tasty, but I shouldn’t have tried to eat so much of it at one sitting. It’s very sour, apparently a result of high acidity. After eating a bowl of this stuff, my teeth were sensitive for two or three days following. I have made a note to myself on this point.

Today Alla made some homemade mors. (I know, I called it “morse last time. We’re getting closer now. It’s морс in Russian.) If you want to consume klyukva, this is an excellent way to do it. (Yes, Peter, It’s probably good in vodka too.) Морс is pretty much like American cranberry juice cocktail, except that it’s made with honey and it’s got bits of fruit floating around in it. And the berries are different. I think you just need to try it. If you hurry over here, we may still have some berries in the freezer.