Turkey Sandwiches with Cranberry-Apricot Relish

by Monica Bennion on February 20, 2014

A great recipe for Thanksgiving leftovers and perfect to pair with InZINerator.

6 oz. fresh or frozen cranberries
1/4 cup canned apricot nectar
1/4 cup sugar
1 tbsp. honey
1 tbsp. dry port
1/4 tsp. vanilla extract
2 tbsp. dried currants
2 tbsp. thinly sliced dried apricots
4 slices white bread, toasted
6 oz. sliced roasted turkey
Salt and freshly ground pepper
8 scallions, green part only
4 romaine leaves

1)  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.

2)  In a small nonreactive saucepan, combine the honey, port, vanilla and 2 tbsp. of water and bring to a boil over high heat.  Removed from the heat and stir in the currants and apricots.  Let steep for 15 minutes.

3)  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.

4)  Spread 2 slices of the bread with about 1 1/2 tbsp. each of the relish.  Layer the turkey on the relish and season with salt and pepper.  Top with scallions, romaine lettuce and the remaining bread.

Make Ahead:  The relish can be refrigerated for up to 1 week.

Courtesy of Food & Wine, Contributed by Jonathan Eismann

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