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Recipes

Pumpernickel and Cranberry Croutons

By David Burke

Recipe information

  • Yield

    Makes 20 Servings

Ingredients

5

5X4-inch slices pumpernickel bread

Whole-berry cranberry sauce (about 1 cup total; preferably homemade)

Need to make a substitution?

Preparation

  1. Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with chowder.

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