Cranberry Sauce

The other day I was reading For the Love of Oats and I saw her use fresh cranberries in her oatmeal. I thought, "Wow, that's a great idea." So I bought a bag of cranberries to add to my oats in the morning.

Only, the were oddly crunchy and pretty bitter and in my mind didn't make the best addition to oatmeal.

So, I'm flipping through my November food magazines when I realized, duh, I could make those cranberries into a cranberry sauce, and that would be a great add to my morning oatmeal. Why didn't I think of this before?

So last night at 10 p.m., I was making cranberry sauce. It's simple, and takes only 10 minutes to cook. I used the basic recipe in the November 2006 Bon Appetit, but added a pinch of nutmeg and a healthy dash of cinnamon after it was done simmering. It was spiced just right and was great stirred in to my oats this morning.

And it comes out to only 2 points per 1/4 cup, which is plenty for a bowl of oatmeal. I'm sure you can get more exotic with it. I've seen people suggest adding things like nuts and blueberries to it.