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

Add To

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.

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