Whipped Cranberry Porridge

Got some leftover cranberries? Try this whipped porridge.  I confess I was surprised I liked this as well as I did. Not that I don't like porridge, I do and even like Cream of Wheat, though I haven't had it since my kids were little. Like my mother, I used to put chocolate chips on the bottom of the bowl so they'd eat every bite. Sometimes, raisins. Which didn't go over nearly as well.

I didn't use a whisk in the last step, I used my hand mixer. Adjust the sugar to your taste and serve it with milk...almond milk, coconut milk, whatever. For toppings try berries, toasted coconut flakes ( I was lazy and didn't toast mine, but you should toast yours.), toasted nuts or bee pollen.  I'd rather have it a little warm, but it's not necessary. Very unusual, pretty in pink, easy and good for you!

Whipped Cranberry Porridge
From Cup of Jo

Ingredients:
3 1/4 cups water
2 cups fresh cranberries
pinch of fine sea salt
1/2 to 3/4 cup granulated sugar, depending on your taste
2/3 cup cream of wheat
milk of your choice, for serving
optional toppings of your choice

Method:
In a medium pot, combine the water and cranberries. Bring to a boil, and boil for 10 to 15 minutes.

Add the salt and sugar. Gradually whisk in the Cream of Wheat. Depending on what the directions say on the box, let simmer for 5 (I used the 2 1/2 minute type, so did 5 minutes) to 10 minutes stirring constantly. Taste and add more sugar if desired. Remove the pot from the heat and let the porridge cool to room temperature.

When the porridge has cooled to room temperature, whisk until light and fluffy. The color will turn from magenta to light pink.
Serve either at room temperature or cold, with milk and toppings of your choice.
The porridge can be stored in the fridge for a couple of days. For the perfect texture, whisk it again before serving.