Cranberry and pineapple compote is sour because of the cranberries and sweet because of the pineapple and apples. I am constantly looking for anti inflammatory foods for gut health and this recipe is a power house.
The ingredients in this recipe that are anti inflammatory are: cranberry, apples, pineapples, dried plums, cinnamon, cloves and nutmeg. I will sometimes add some fresh ginger for some extra spice.
The cranberry and pineapple compote is fantastic as a breakfast on top of oatmeal, overnight oats, yogurt, pancakes, waffles or on the side of some eggs. It is also great as a afternoon snack with a few nuts sprinkled on top. If you like fruits with meat try it on the side of pork, chicken or turkey.
Stove Top
Recipe yields: 5 cups
Total time: 30 min
Serving size: 1/4 cup
Let's grocery shop!
Pantry & Spices
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Ground Cinnamon
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Ground Cloves
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Ground Nutmeg
Grocery
-
Frozen Pineapple 10oz
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Cranberries fresh or frozen 12oz
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2 Sweet Apples
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Brown Sugar
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Dried Plums
Let's prep!
| 10 oz frozen pineapple | |
| 12 oz cranberries | |
| 2 sweet apples | |
| 1/4 cup brown sugar | |
| 1/4 cup pitted dried plums | |
| 1/2 cup water | |
| 1 teaspoon ground cinnamon | |
| 1/4 teaspoon ground cloves | |
| 1/4 teaspoon ground nutmeg | |
- Gather all the ingredients and measuring tools
- Chop the pineapple into small pieces
- Chop the apples the same size as the pineapple
- Slice the plums into small strips
Let's cook!
- Complete prep from prep tab above.
- In a 6 quart sauce pan add all the ingredients and mix well.
- Simmer until the cranberries pop about 15 to 20 minutes.
- Let sit for 10 minutes.
- Chill until ready to serve. I like to store the compote in a quart mason jar.
