Maybe you have followed me for long enough that you remember my post about Whipped Lingonberry Porridge almost a year ago as a "this-is-not-a-Valentine's-Day-recipe-although-it's-pink" thing. This time, I'm following my traditions with not being into Valentine's Day and blaming coincidence (or faith?) for me sharing a pink dish only a week before that said lovers' day. But here I am. And here it is. Whipped berry porridge - one of my most favorite breakfasts/midday snacks/Nordic fairs/berry power bowls.
As I realize that lingonberries are a Nordic (hello there Ikea!) or at least European thing, I recreated this old favorite with cranberries. Both the taste and color are almost identical to the more traditional version, so this porridge could still be seen as being highly authentic. Well, at least sans the toppings. The toppings are a modern twist on the dish. I love toppings, so I really like to add some texture and flavor to this pink breakfast bowl.
I'm also on A Cup of Jo this week sharing this porridge as part of the weekly food series. I discovered Joanna's site a couple of years ago and have been a regular reader ever since. There are always so many exciting links and reads, and I always leave feeling inspired. I especially remember this hair tutorial post (when I still had long enough hair to do awesome things like that... now all I do is this), these cute faces, and how Molly's egg-in-a-hole was a life-changing discovery. So yeah, I'm pretty excited to contribute and maybe inspire others in the same way as I have been inspired.
Hop on over to A Cup of Jo to read more about the porridge!
Whipped Cranberry Porridge
serves 4 to 6
As I don't like to start my day with a breakfast loaded with sugar and as I want to keep some of that lovely tartness cranberries are known for, this porridge isn't very sweet. Feel free to add more sugar to taste. However, remember that the milk will balance out some of the tartness. Chilling the porridge is crucial – you won't be able to whip it probably if it's still warm.
8 dl (3 ¼ cups) water
250 g (4 ½ dl; 2 cups) frozen (or fresh) cranberries
pinch of fine sea salt
100–150 g (1 ¼–1 ¾ dl; ½–¾ cup) granulated sugar, depending on your taste
120 g (1 ½ dl; ⅔ cup) farina (Cream of Wheat)
milk of your choice, to serve
optional: toppings of your choice
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 farina. Depending on how long your farina needs to be cooked, let simmer for 5 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 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.
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