Stove Top:
Peel and cut the plantains into small rounds. Place in a small
saucepan and add the cranberry juice, brown sugar and cinnamon
stick. Bring to a boil then lower the temperature and let
simmer for about 2 hours, stirring every 1/2 hour.
Microwave: Cut off the ends of the unpeeled plantains and
place them on a microwave-safe plate. Place a moist paper
towel over them and microwave on high for about 8 minutes
or until the skin opens up. Let cool and then peel. Slice
into small rounds and place in a microwave-safe baking dish.
Add the cranberry juice, sugar and cinnamon stick. Microwave
on high for 12 minutes.
Serving Suggestions:
Serve as a side dish with fresh mint leaves or as a dessert
with vanilla ice cream or whip cream.
