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.
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.
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