I did it again. Another bag of bananas on sale at a local convenience store, another impulse buy. This time I asked the clerk to weigh the bag to support my argument for the purchase when I got home. “Five point seven pounds,” I explained as I walked in the door before Jerri could roll her eyes in disbelief. “We can share some bananas with the neighbors and still enjoy a bargain dessert or two.”
Problem solved. Our neighbors got a few bananas, Jerri was more understanding of my enthusiasm than I expected, and she invented a new dessert that is also a wonderful breakfast side dish: Sliced bananas in cranberry sauce. She made it with cranberry sauce left over from Thanksgiving. For some reason, the sauce did not jell as much as usual. The cranberries in what was basically a heavy syrup went beautifully with the bananas.
My guess is that she used a little too much water when she made the cranberry sauce. If you follow her recipe but use an extra quarter cup of water, you should have about the right consistency.
I decided to see if commercial canned cranberry sauce would work. I started by spooning some cranberries from the can over the sliced banana. The sauce was too thick, so I added a tablespoon of water to a half cup of sauce and heated the mixture enough so I could stir it together. It was very sweet, so I added a teaspoon of lemon juice.
The result was pretty good but not as tasty as the combination made with the homemade sauce. A little more lemon juice might help.
Now, the recipe for two servings:
1 large banana
1/2 cup juicy cranberry sauce
Cut the banana into one-eighth-inch slices. Gently mix the cranberry sauce with the banana slices. Enjoy.
NOTE: One of the most important things I learned from this experiment was that Jerri’s cranberry sauce has more flavor and is not as sweet as the commercial version. Maybe this is because commercial cranberry sauce is sweetened with high fructose corn syrup instead of sugar or possibly it’s just sweeter than I prefer.
Sometime you might want to arrange a taste test. Make a batch of cranberry sauce using Jerri’s recipe, cool it and then compare the flavor with the commercial sauce. The one you prefer really doesn’t matter, but you should be able to distinguish the difference.