Prep 10 mins
Cook 2 hrs
I found this one some time ago in a free 2004 recipe calendar from Shaw's supermarket. Something a little different for sweet plantain lovers.
- 3 ripe plantains (black, not green)
- 236.59 ml cranberry juice
- 118.29 ml brown sugar
- 1 cinnamon stick
- Peel and cut plantains into rounds (approx. 1/2 inch thick). Place in a small saucepan with all the other ingredients. Bring to a boil, reduce heat, and simmer for about 2 hours, stirring about every half hour.
- Serve with vanilla ice cream or whipped cream.
Wonderful! This goes great with vanilla ice cream. I made mine with diet ocean spray cranberry and also used Splenda brown sugar blend to cut back on the carbs. The flavors are intriguingly spicy yet sweet, and the sweetness of the ripened plantain shines through. Made for ZWT4 Kumquat's Kookin' Kaboodles. Thanks again- ~Sue
Yummy! I scaled the recipe back, and thoroughly enjoyed this sweet dish! I used cranberry juice concentrate and Mexican sugar. Thanks! Made for ZWT4 and the Fancy Feinschmeckers!
A completely unexpected combination for me--and what a great surprise--it turns out to be a brilliant combination. I used pure (unsweetened) cranberry juice and Mexican brown sugar.