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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