- 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.
- 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.
- 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.
- 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.
The relish can be refrigerated for up to 1 week. The sandwiches can be refrigerated for up to 3 hours.
A very fruity, berry-like wine with direct flavors is best for the turkey sandwiches. Try a Beaujolais or a light Pinot Noir, served slightly cool to underscore their fruitiness.