CranOats

Here it is Thanksgiving morning, so why not do something Thanksgivingish for breakfast? We found an unopened jar of Dickenson’s Premium Cranberry Relish at the back of the cupboard, and it was only a year past its sell-by date. Since I’m pretty sure that the only reason today’s chemo-processed foods get mould on them is that it grows on the dust that collects after they’re opened, I figured it would be OK. If you want to know what it tastes like, think of it this way: when they say cranberry relish, what they really mean is chunky style cranberry sauce, plus various festive additions.

We didn’t have any turkey broth (this being pre-, not post- turkeyprep), so I used a field expedient: 200ml of chicken broth, then enough beef broth to bring it up to one cup. Doesn’t taste like turkey, but it tastes like a more robust chicken, so that’s OK.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth, big sloppy dinner teaspoon of cranberry relish, no salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove..

Results: Very good. I’d say this is going to be a holiday staple, except I notice that the first thing listed on the ingredients is high fructose corn syrup, and then they list cranberries.

Rating: *****

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