• Cooking Time: 0 minutes
• Servings: 6
• Preparation Time: 10 minutes
• One 14-oz can of jellied cranberry sauce
• Sharp can opener
• Decorative serving plate
• A few cranberries for garnish

1. Chill canned cranberry sauce overnight. With can opener, pierce a couple holes in both sides of top can lid, to let air in. Drain any liquid.
2. Turn can over into a bowl (to catch any extra juices) and remove the bottom lid with can opener.
3. Turn bottomless can back over onto serving dish. As sauce loaf slides out, lay it on its side gently on the serving tray.
4. With butter knife, cut the sauce loaf into slices (recommended 3/8 inch). Allow slices to fall onto each other, preferably fanned out decoratively per the picture on the front of the can.
5. Serve immediately, or refrigerate with cling-wrap covering until time to serve.

As an alternative, whole berry cranberry sauce may be used, but slicing this is iffy. Enjoy!!!