Cranberry Cornmeal Porridge

steaming bowl of cornmeal cranberry porriage

A warm and comforting porridge that likely comes from Canada’s First Nations people, whose diet consisted of corn, wild berries, squash, beans, fish and wild meat.

Cranberry Cornmeal Porridge

  • 5 cups water
  • 1 1/2 cups sweetened dried cranberries
  • 1  cup cornmeal
  • 1 tsp. salt

Put cranberries in a pot with 1 cup of water and bring to a boil, then cover and simmer for about ten minutes until most of the water has boiled away and cranberries are plump.

Add salt and the remaining 4 cups of water, bring to a boil, then slowly add the cornmeal while stirring with a whisk.

Reduce heat and cook for 5 minutes, stirring constantly.

Serve with a splash of milk and a drizzle of honey or maple syrup.

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