Baked Cranberries and Bananas

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Sometimes the most unlikely fruits turn out to be very compatible, like this sharp-flavoured and colourful mixture of cooked cranberries with bananas.

Ingredients

  • 175 g/6 oz castor sugar
  • 1.5 dl/¼ pint water
  • 225 g/8 oz fresh cranberries
  • 6 firm ripe bananas
  • 25 g/1 oz melted butter
  • pinch salt

    Method

    Measure the sugar and water into a medium-sized saucepan. Stir over low heat to dissolve the sugar. Wash the cranberries, remove any soft berries and stalks. Add the berries to the pan and bring up to the boil. Reduce the heat and simmer for about 10 minutes until the berries are quite soft. Draw off the heat.

    Peel the bananas and slice lengthways. Place in a shallow baking dish, brush with the melted butter and sprinkle with salt. Pour over the cranberries. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and cook for 15 minutes or until the bananas are soft. Serve warm with single cream.