Byron's Market Recipes
https://www.byronsvillagemarket.com/Recipes/Detail/4670/
Gingerbread with Cranberry Compote
Yield: 9 servings
Ingredients
| 1 |
pkg. |
(14.5 oz.) gingerbread cake mix
|
|
|
| 2 |
cups |
Ocean Spray frozen cranberries
|
|
|
| 3 |
cups |
drained pineapple chunks, cut in half
|
|
|
| 1 |
cup |
packed brown sugar
|
|
|
| 1 |
teaspoon |
cinnamon
|
|
|
| 1/4 |
teaspoon |
nutmeg
|
|
|
|
|
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.
Please note that some ingredients and brands may not be available in every store.
Byron's Market Recipes
https://www.byronsvillagemarket.com/Recipes/Detail/4670/