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Cranberry Toast


Hark, dost my eyes deceive me?  What luck, cranberry sauce!  Shoved to the back of the fridge and lost to time was the bottom of a small mason jar of homemade cranberry sauce.  Oh, the shame of being forgotten.  Oh, the joy of eating cranberry sauce on homemade Artisan bread.

Ingredients:
Homemade cranberry sauce
Thin sliced Artisan bread
Faux butter of choice

Instructions:
Heavily butter thinly sliced bread and cook on low heat is a heavy bottom skillet until both sides are the perfect crunchy layer.  If cooked high, the bread obtains a crunchy outside layer but retains moist insides.  For this toast to work with cranberry sauce, the toast must be dried through and through.  Think over sized cracker.  Hence the reasoning for the heavily buttered sides. Once desired crunch is achieved, slather on cranberry sauce.  Restrain oneself as the sauce will soggy the bread if not careful.  This is toast and preserves, not bread pudding. Hmm..cranberry bread pudding....

Scaled for Likability: Great
Oh, the humanity of it all.  Once found, now can never be had again as the last remains of cranberry sauce were used.  Six maybe seven months before perfect bags of bright red cranberries will be found in grocery stores.  Six maybe seven l-o-n-g months.  Oh, the humanity.

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