After baking an apple-cranberry pie for thanksgiving, I wanted to adapt those flavors to use for an oatmeal topping. I love topping oatmeal with cranberry sauce, but the sauce has so much sugar it doesn’t end up being an ideal part of an everyday breakfast.
By mixing the cranberries with apples, I could cut down on the amount of sugar I used. Plus, I find it nice to have an oatmeal topping that’s on the tart side.
The nutmeg in this dish adds another strong flavor, and this combination is now my go-to breakfast topping.
- 2 pounds granny smith apples, peeled and cored
- 6 ounces cranberries, washed and picked over
- 1/4 cup brown sugar
- 2 tablespoons water
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Step 3. Set over medium-high heat with the pot covered until the water begins to boil. Then reduce to medium-low and cook until the cranberries have popped and the apples are soft, about 20 minutes. Stir occasionally.