In Praise of Purple Porridge

purple berry porridge with raspberries and milk

mixed berry purple porridge with raspberries and milk

Several weeks ago, I discovered this recipe for whipped cranberry porridge, and it looked so pretty and delicious I knew I just had to make it. Plus, I love hot cereal for breakfast. Because I didn’t have cranberries and I didn’t have the patience to let the porridge cool before whipping it up, I had to tweak the recipe slightly. Here’s how to make it:

Mixed Berry Purple Porridge
  • 3-1/4 cups water
  • 2 cups frozen mixed berries (I used a blend of strawberries, raspberries, cherries, blueberries, and pomegranate seeds—some sort of “antioxidant blend” from Costco)
  • pinch of salt
  • 1/4 to 1/3 cup of sugar
  • 2/3 cup farina (Cream of Wheat)
  • milk of your choice, half and half, or, cream if you’re feeling decadent

In a 4–6 quart pot, combine the water and berries. Bring to a boil and boil for about 10 minutes, or until the berries are soft. Reduce the heat, so it isn’t bubbling like mad. If you want a smooth porridge, use an immersion blender to puree the berries.

Add the salt and sugar. Gradually whisk in the farina. Depending on how long your farina needs to be cooked, let simmer for a few minutes stirring constantly. I used Cream of Wheat, which thickens up very quickly. Taste and add more sugar if desired. Remove the pot from the heat and whisk it vigorously for a few minutes. Whisking will help cool down the porridge and will make it lighter and less dense. Serve with milk on top and a sprinkling of fresh berries if you have them. This is a great weekend breakfast. It serves two kids and two adults in our house, with a little left over.

The porridge will keep for a couple of days in the fridge, but it will get thicker as it cools. To bring it back to a nice consistency, microwave it for about a minute and stir in some milk. Delicious! This is my new favorite breakfast.

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