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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