Leftover cranberries in your fridge?*
*Perhaps from making a little Cranberry Guacamole with all of its red-and-green holiday cheer?
Apples from the orchard you somehow didn’t eat yet* and are now getting a wee bit soft?
*Despite the obsession with roasting them?
Excessive amounts of rosemary?^
*Good thing those little plastic containers you buy for $2.99 in the produce section of most grocery stores are like clown cars for rosemary sprigs.
Obviously there is only one thing left to do:
Throw everything into a pot and see what happens!
And if you are even so lucky as to have just a smidge of applesauce left in the jar after the multitude of ‘healthified’ cookie experiments you’ve undertaken in the past few weeks,*
*Five batches in the past three days alone!
…well, you’ve got not only a natural sweetener for your Rosemary-Spiked Cran-apple^ Sauce (although a little extra honey helps)–
^I did almost just shorten that to ‘Crapple’…but realized that gave the wrong connotation.
–but a perfect storage vessel as well!
It turns out, however, that I’m not the first person to think of rosemary-infused cranberry sauce. [Apparently Joe the Trader thought of it awhile ago and has been making some sort of rosemary and cranberry cracker ever since.] But I just might be the first person to put it on Sweet Potato Grits!
And even if I’m not, I don’t care.
It seemed like an ingenius idea at the time…especially since the ginormous (and incredibly, incredibly) sweet potatoes Mama Smart’s been buying from Shop Rite of all places…
…tend to result in lots of leftovers.
[And yes, following the first time she saw me rabidly attack the roasted sweet potato skins and drippings from the roasting pan, Mama Smart saved the skin for me.]
If you’ve got cornmeal…
…and you’ve got sweet potatoes*…
*Which, with the holiday greens in the background of this photo, appear a bit more like oversized, deformed, and discolored carrots, do they not?
…well, why not just mix ’em together?
A nice dose of cumin, a dash of salt, and just a hint of cinnamon rounds out the flavor. [I also suggest adding some nutritional yeast for just a hint of non-dairy cheesiness.]
It’s like Thanksgiving* in a breakfast^ bowl.
*Because I know everyone loooooooves Christmas, but I’d rather keep Thanksgiving around a bit longer, thankyouverymuch.
^Or lunch, or dinner, or snacktime. I don’t discriminate.
Rosemary Apple Cranberry Sauce
[Makes about 2 1/2 cups]
1 1/2 cups water
1/2 cup unsweetened applesauce
2 1/2 cups fresh cranberries
1 1/2 cups chopped apples
2 Tbsp. fresh rosemary leaves, chopped
1/4 tsp. salt
1-2 tsp. honey (optional)
1. Bring water to a boil in a small saucepan over medium heat.
2. Add remaining ingredients and return to a boil. [Cranberries will begin to pop and soften.]
3. Cook 10-20 minutes, until sauce has reduced, thickened, and reached desired consistency.
Sweet Potato Grits
2-3 cups water
1/2 cup yellow cornmeal
1/4 cup roasted sweet potato, mashed
1/2 tsp. ground cumin
dash of cinnamon
salt + pepper, to taste
1-2 Tbsp. nutritional yeast (optional)
1. Bring 2 cups water to boil over medium heat.
2. Slowly pour in cornmeal, whisking constantly.
3. Once grits have thickened, stir in sweet potato, adding more water to thin out if necessary.
4. Season to taste.