Spiked Strawberry Pineapple Compote

This filling pairs great with the Sangria cupcake recipe, or as a delicious jam.

 

INGREDIENTS

• 2 cups strawberries (diced)
• 1 cup pineapple (diced)
• 3/4 cups sugar
• 1/2 tsp. butter
• 1 1/2 Tbsp. Grand Marnier

 

DIRECTIONS

1. Pour strawberries and pineapple into a deep pot and bring to a boil over medium heat. 
2. Once the strawberries are boiling, add the sugar and stir until it is dissolved. 
   1. Stir constantly so the sugar doesn’t burn. 
3. Bring to a boil and then add the butter. 
   1. The addition of butter keeps the foam volume down.
4. Turn the heat down to medium-low and boil the jam for about 30 minutes, until thickened to jam like consistency. 
5. Stir in the Grand Marnier.
6. Store in the refrigerator and serve within 1 week.

LINKAGE

1. http://thesassyapron.wordpress.com/tag/sangria-cupcakes/