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Open-faced hot turkey sandwiches with cranberry relish and gravy

SERVES 4

CRANBERRY RELISH

2 cups whole fresh cranberries

1 cup granulated sugar

Grated rind and juice of 1 orange

2 tablespoons Grand Marnier or other orange liqueur

In the bowl of a food processor fitted with the steel blade, work the cranberries in an on-off motion until they are coarsely chopped. Add the sugar, orange rind and juice, and the Grand Marnier or other liqueur. Work the mixture again just until it is thoroughly combined.

Transfer the cranberries to a container with a tight-fitting lid and refrigerate them for several hours or several days.

SANDWICH

6 thick slices white sandwich bread, toasted and halved

12 slices cooked turkey

1 recipe quick gravy, heated until bubbling (see recipe)

Arrange 3 pieces of bread on each of 4 dinner plates and add a spoonful of the cranberry relish to each of them. Divide the turkey evenly among them. Ladle hot gravy on top and serve at once with the remaining relish.

pSheryl Julian and Julie Riven

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