Spiked Strawberry Pineapple Compote

Written by Jamie on August 03, 2013

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



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



  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.


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

« Cordial Cherry Macaron Tasting - Part 1 | Main | Sangria Cupcakes »


TrackBack URL for this entry:

Listed below are links to weblogs that reference Spiked Strawberry Pineapple Compote:


The comments to this entry are closed.