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Published: Tuesday, 11/18/2003

Warm Cranberry Compote Sauce

1 16-ounce can whole berry cranberry sauce

3 cups pineapple chunks, drained and cut in half

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Combine ingredients in a medium saucepan. Heat mixture until cranberry sauce has melted and sauce is warm, stirring occasionally. Spoon warm compote over entrees or desserts such as gingerbread or pound cake.

Yield: 9 servings



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