Let’s face it, for most of us this is going to be a tough week. After all of those vacation days, light traffic days, and days of irregular meals, it’s time to face reality and head back to the daily grind.

If you’re like me, your morning routine is as basic as possible and breakfast has to be eaten in the car or at a desk. As much as I’d love to linger over a cup of coffee and whip up a lavish breakfast, that type of indulgence is held for weekends only. Breakfast has to be quick yet satisfying so I often turn to oatmeal packets or yogurt with granola.

After the holidays I was left with an extra bag of cranberries and in an effort to spice up my morning breakfasts, I made a quick cranberry jam. It is delicious spooned into already prepared oatmeal, slathered on a piece of toast, or dolloped on top of thick and creamy greek yogurt. It’s already become one of my favorite additions to my morning routine and helps get me out the door a bit faster.

Cranberry Jam
(makes 1 quart)
From Green & Lean Blog

1 can root beer
1 bag cranberries
1 cup sugar
1/2 cup brown sugar
1 tbsp cornstarch

In a medium saucepan over medium-high heat, bring root beer and cranberries to a boil.  Whisk in sugars and cornstarch, reduce heat and simmer for 5 minutes, stirring occasionally. Let cool slightly and transfer to a glass storage container and cool completely. Store in the refrigerator.


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