Creamy Citrus Breakfast Grits with Cider-Glazed Fruit (2 servings)
- 25 mL MaineFlavor Intense Cider Sauce, thawed
- ½ cup raw ripe cranberries
- 2 tangy, crisp apples, peeled, cored, and cut to ½” dice
- 2 cups pure tangerine or orange juice (possibly a little more)
- 1/2 teaspoon fresh tangerine or orange zest
- ¼ teaspoon sea salt
- 1 cup non-GMO grits (we buy bulk organic yellow grits/cornmeal locally)
Warm the Intense Cider Sauce gently in a non-stick pan over low heat to loosen the sauce. Add the apples and cranberries and toss gently to thoroughly coat the fruit with the sauce. Cover and keep warm until ready to serve.
Place the juice, zest, and salt in a medium-sized saucepan and bring just to a few boil. Reduce heat to medium-low and slowly stir the grits into the liquid and mix evenly. Increase the heat to medium-high and bring the contents of the saucepan back to a boil. Cover the saucepan with a lid, reduce heat to low, and cook for about 25 to 30 minutes until creamy smooth, stirring occasionally. Add a little more juice if necessary, but the grits are ready when soft and creamy like a thick porridge. Place half of the grits in each of two warmed bowls, then top with the cider-glazed fruit. Enjoy!
- using this sauce instead of honey to add extra tang and flavor depth to everything from herbal tea to toast. A tiny bit goes a long way!
- making a decorative swirl or a few dots of this sauce on, or alongside
- roasted pork
- acorn squash (any squash, really)
- french toast
- buttermilk waffles
- anything ginger-y
- plain yogurt
- crumbled Feta cheese;
- mixing this sauce with grapefruit juice and sparkling water for a refreshing drink (add a dash of hot pepper sauce if you’re daring!)
- substituting a drizzle of this sauce to give a new dimension to salty-sweet classics like your favorite nut butter sandwich.