Gingerbread with Cranberry Compote

Yield: 9 servings

Ingredients

check (14.5 oz.) gingerbread cake mix 1 pkg. (14.5 oz.) gingerbread cake mix

check Ocean Spray frozen cranberries 2 cups Ocean Spray frozen cranberries

3 cups drained pineapple chunks, cut in half

check packed brown sugar 1 cup packed brown sugar

check cinnamon 1 teaspoon cinnamon

check nutmeg 1/4 teaspoon nutmeg

check Whipped cream Whipped cream

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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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