Baked Pineapple Cranberry Delight Recipe

About this recipe

A warm and tangy baked dessert featuring pineapple and cranberries, spiced with cinnamon and nutmeg, perfect for a Jain-friendly dinner treat.

Ingredients

• 200 g Pineapple Chunks
• 1 Kg Cranberry
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 kg Whole Farm Grocery Sugar (Packet)
• 45 g Snapin Cinnamon Powder
• 1 pack (25 g) Snapin Nutmeg Powder
• 1 kg Supreme Harvest Iodized Salt

Instructions

1. 1. In a medium saucepan, combine 1 1/2 cups of diced pineapple and 1 cup of fresh cranberries. Cook over medium heat until the cranberries burst and the mixture becomes juicy, about 10 minutes.
2. 2. In a small bowl, mix 1 1/4 cups of sugar, 1 tablespoon of cornstarch, 3/4 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt.
3. 3. Stir the dry mixture into the cooked fruit and continue cooking over low heat until the mixture thickens, about 2 minutes. Remove from heat and let it cool slightly.
4. 4. Pour the fruit mixture into a 9-inch uncooked pie shell, spreading it evenly.
5. 5. Preheat your oven to 350°F (175°C). Bake the pie for 30 minutes, or until the crust is golden brown and the filling is bubbling.
6. 6. Allow the pie to cool for at least 15 minutes before serving. Enjoy warm or at room temperature.