Family has come and gone. Our home is regaining some sense of order. I’m getting used to the beautiful new paint color on the walls of the kitchen and living room (my sister and I, along with our husbands, ended their visit with an impromptu major painting session). It was a great weekend, full of food, chatting, excited kids, and laughter – and so much painting!
Like many people, we ended up with a fridge full of leftovers. Over the past several days these have been picked at until they’re pretty much gone. I love Thanksgiving food so much, it wasn’t much of a hardship to keep eating them for several days!
This oatmeal uses leftover cranberry sauce. The recipe I followed made a huge batch of delightfully tangy, citrusy cranberry sauce. It tastes great when cooked into a batch of oatmeal and drizzled with honey.
Cranberry Sauce Oatmeal
2 cups milk of choice
3 cups water
1/2 cup cranberry sauce
3 cups rolled oats
3/4 cup chopped walnuts or pecans
Milk of choice
Honey or maple syrup
Heat milk and water to boiling over high heat. Reduce heat to medium and add cranberry sauce and oats. Cook, stirring frequently, for several minutes, until oats are fully cooked and have reached desired consistency. Remove from heat and stir in nuts.
Serve topped with milk and sweetener of choice.