Cranberry Relish Oatmeal with rum butter sauce: thanksgiving leftovers never ate so good.

Remember that bread pudding with the rum butter sauce that was actually made from the glaze for a pound cake that unless you live here you do not remember?

Okay, well then do you remember the fresh cranberry relish? The one I spread on bagels? The one that made a wicked grilled cheese sandwich?

I’m really reaching on this one but how about that time I made the blueberry oatmeal? Or the rose quince oatmeal? Inventions born of my laziness. But that’s how we got the wheel.

You see where I’m going with this? I combined leftovers from two different dinners and made breakfast. And it worked! I am full and happy.

The relish on it’s own would have been too citrusy- I like my oatmeal creamy. And just the butter sauce drizzled on top would have been too rich, this is breakfast after all. But combine the two and add a dusting of cinnamon and sweet morning satisfaction here I am.

Cranberry Relish Oatmeal with rum butter sauce: thanksgiving leftovers never ate so good.

Print Recipe Pin Recipe

Ingredients

  

• 1/2 cup thick cut oats
• 1 cup water
• a pinch of salt
• 3-5 TBS fresh cranberry relish
• Rum butter sauce to taste

Instructions

 

• Combine water, oats, and salt in a microwave safe bowl with enough space that there is no chance of the oats boiling over and turning an easy breakfast into a pain the ass.
• Microwave for about five minutes.
• Add cranberry relish.
• Stir to just combine.
• Top with warm rum butter sauce and a dash of cinnamon.

Tried this recipe?Mention @recipefiction or tag #recipefiction!