Semolina porridge with cranberry juice

200 g semolina

100 g cranberry

150 g sugar

1,1 l water

Mash cranberries and squeeze the extracted juice. Husk cover with water and boil, strain the broth, add sugar, bring to a boil.

Dilute semolina with cranberry juice, pour in the boiling syrup and cook thick porridge.

Pour hot porridge on a baking sheet, allow to cool, cut into servings.