© Lucy Schaeffer
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Serves : 2 SERVINGS PLUS LEFTOVER RELISH

This tangy, sweet cranberry sauce can accompany roast pork, chicken or turkey served on their own or as sandwiches. Slideshow: More Sandwich Recipes Plus: Ultimate Thanksgiving Guide

How to Make It

Step 1    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.

Step 2    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.

Step 3    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.

Step 4    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.

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