Gingerbread with Cranberry Compote

Yield:
9 servings

Ingredients:

  1. 1 pkg. (14.5 oz.) gingerbread cake mix
  2. 2 cups Ocean Spray frozen cranberries
  3. 3 cups drained pineapple chunks, cut in half
  4. 1 cup packed brown sugar
  5. 1 teaspoon cinnamon
  6. 1/4 teaspoon nutmeg
  7. Whipped cream
Directions:

Prepare cake mix according to package directions. In a medium saucepan, combine cranberries, pineapple, brown sugar, cinnamon and nutmeg. Bring to a boil and cook just until the cranberries begin to pop, stirring frequently. Cool sauce slightly. Serve the gingerbread topped with compote and whipped cream.



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