Turkey Sandwiches with Cranberry-Apricot Relish
- 6 ounces fresh or frozen cranberries
- 1/4 cup canned apricot nectar
- 1/4 cup sugar
- 1 tablespoon honey
- 1 tablespoon dry port
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons dried currants
- 2 tablespoons thinly sliced dried apricots
- 4 slices white bread, toasted
- 6 ounces sliced roasted turkey
- Salt and freshly ground pepper
- 8 scallions, green part only
- 4 romaine lettuce leaves
- Make the sandwiches In a medium nonreactive saucepan, combine the cranberries, apricot nectar and sugar and bring to a boil over moderately high heat.
- Reduce the heat to low, cover and cook, stirring occasionally, until slightly reduced, about 20 minutes.
- Make the sandwiches In a small nonreactive saucepan, combine the honey, port, vanilla and 2 tablespoons of water and bring to a boil over high heat.
- Remove from the heat and stir in the currants and apricots.
- Let steep for 15 minutes.
- Make the sandwiches Drain the cranberries, reserving 1/4 cup of the cooking liquid.
- Stir the dried fruit mixture into the cranberries, add the reserved cooking liquid and let cool.
- Make the sandwiches Spread 2 slices of the bread with about 1 1/2 tablespoons each of the relish.
- Layer the turkey on the relish and season with salt and pepper.
- Top with the scallions, romaine lettuce and the remaining bread.
cranberries, sugar, honey, port, vanilla, currants, apricots, white bread, turkey, salt, scallions
Taken from www.foodandwine.com/recipes/turkey-sandwiches-cranberry-apricot-relish (may not work)