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Turkey Sandwiches with Cranberry-Apricot Relish

Source: Food & Wine
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Active Time:  10 Minutes
Total Time:  30 Minutes
  2 servings plus leftover relish
This tangy, sweet relish can accompany roast pork, chicken or turkey served on their own or as sandwiches.
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
Turkey Sandwiches with Cranberry-Apricot Relish Recipe at
Make the relish: 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.

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.

MAKE AHEAD: The relish can be refrigerated for up to 1 week. The sandwiches can be refrigerated for up to 3 hours.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings plus leftover relish
Calories: 608
Fat. Total: 6g
Fiber: 14g
Carbohydrates, Total: 118g
Sodium: 1279mg
% Cal. from Fat: 9%
Cholesterol: 33mg
Protein: 27g
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