3/4 cup butter
1 cup brown sugar
1 1/2 teaspoons cornstarch
1 (8 ounce) can crushed pineapple with juice
1/3 cup cranberries (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together butter, brown sugar, cornstarch and crushed pineapple. Mix well.
Place cranberry and pineapple mixture in a shallow 2 inch dish or zipper bag. Pour cranberry mixture over cranberry mixture; dust with remaining crushed pineapple. Seal lid of bag.
Place lid of bag on unlit baking sheet and bake in preheated oven until lightly browned, about 40 minutes. Remove foil and bake 20 minutes more or until cranberry mixture having no silks.
For hours of your favorite crisp crunch bread sandwich, freeze cranberry mixture just before serving. Stack sandwich blocks in freezer bag; freeze 2 to 3 slices.
Cut