Ingredients

Relish:
3 1/2 cups fresh cranberries
1 cup canned apricot nectar
1 cup sugar
2 tablespoons dried cranberries
2 tablespoons dried apricots, thinly sliced
1/2 teaspoon pure vanilla extract

In a medium stainless steel saucepan, combine cranberries, apricot nectar and sugar and bring to a boil over moderately high heat. Reduce the heat to low, add dried cranberries and apricots, cover and cook, stirring occasionally, until slightly reduced, about 20 minutes. Drain; reserving 1/4 cup of the cooking liquid. Stir the vanilla into the reserved liquid. Add the drained fruits and let cool. Makes 20 2-ounce servings.

Sandwiches:
40 slices whole-wheat bread, toasted
4 pounds turkey breast, sliced
Salt and freshly ground white pepper to taste
80 scallions, green part only
40 romaine lettuce leaves

Directions

Spread two slices of bread with about 1 1/2 tablespoons each of relish. Layer turkey on relish and season with salt and pepper. Top with scallions, romaine lettuce and remaining bread. Relish can be refrigerated up to 1 week. Sandwiches can be refrigerated up to 3 hours. Makes 20.