I’ve been in a pretty major cooking rut lately. I’m not sure if it’s a lack of motivation or what’s going on, but I’ve tried a couple of new soup recipes in the last few weeks and they’ve been very ‘meh’ which resulted in me having no ambition to try anything new. Fortunately I have a good selection of soup recipes saved so I’ve been eating lots of Tomato, Basil, and Parmesan Soup and Corn and Cheese Chowder.
When I was browsing through blogs last weekend trying to get inspired to cook something, I was so happy to find this cranberry-orange sauce for oatmeal from The Curvy Carrot. I remember bookmarking it while I was traveling over Christmas and then forgot to make it when I got home. I’m so glad I finally ended up making it though, this is a great addition to oatmeal and certainly brightens up a cold winter morning.
- 2 cups whole cranberries, fresh or frozen
- ½ cup orange juice
- ¼ cup honey
- 1 tsp. cinnamon
- zest from 1 orange
- oatmeal prepared the way you like
- In a medium saucepan, combine the cranberries, orange juice and honey. Turn the heat on to medium and stir to combine. Bring the mixture to a gentle boil. Once the cranberries have popped, reduce the head to medium-low and cook, stirring occasionally, for an additional 4-5 minutes. Add the cinnamon and cook for another minute.
- Remove from heat and serve on your oatmeal. This will also re-heat well.
Source: The Curvy Carrot