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Gingerbread with Warm Cranberry Compote recipe

Gingerbread with Warm Cranberry Compote.

A ‘cake-mix-easy’ holiday dessert! Store-boughtgingerbread mix is prepared and baked and served topped witha home-cooked warm cranberry compote and whipped cream.

Recipe: Gingerbread withWarm Cranberry Compote

1 (14.5-ounce) package gingerbread cakemix
2 cups Ocean Spray® Fresh or Frozen Cranberries
3 cups pineapple chunks, cut in half
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream

  • Prepare gingerbread as directed on package.Cool completely.
  • Combine remaining ingredients, exceptwhipped cream, in a medium saucepan. Bring mixture to a boiland cook just until the cranberries begin to pop, stirring frequently.Cool sauce slightly.
  • Spoon warm compote over each serving ofgingerbread. Top with whipped cream.

    Makes 9 servings.

    Nutritional Facts Per Serving: Cal. 353(17% DV), Fat Cal. 54, Pro. 2g (4% DV), Carb. 73g (24% DV), Fat6g (9% DV), Chol. 0mg (0% DV), Sod. 328mg (13% DV), Vit. A 3RE(0% DV), Vit. C 8mg (13% DV), Vit. E 1mg (2% DV), Calcium 63mg(6% DV), Iron 3mg (14% DV), Folate 11Ug (2% DV), Zinc <1mg(2% DV), Pot. 280 mg (7% DV), Dietary Exchange: Fruit 1, OtherCarbohydrate 3, Fat 1.5

    Recipe and photograph provided courtesyof Ocean Spray Cranberries, Inc.

    How to: Gingerbread Cranberry Cheesecake – Learn from SAIT Chef Instructors

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