Turkey and Cranberry Chutney Sandwiches
Turkey and Cranberry Chutney Sandwiches
Ingredients
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp (15 ml) olive oil
- 3/4 cup (180 ml) chicken broth
- 1/2 cup (105 g) sugar
- 3 cups (315 g) fresh or frozen cranberries
- 14 slices bread, crusts removed, toasted or untoasted
- Butter, softened
- 2 cups (340 g) cooked turkey, sliced
Instructions
- In a saucepan over medium heat, soften the onion and garlic in the oil until the onion is translucent. Season with salt and pepper. Add the broth, sugar and 2 cups (210 g) of the cranberries. Bring to a boil and simmer gently for about 15 minutes. Add the remaining cranberries and cook for another 10 minutes. Adjust the seasoning. Transfer to a bowl and let cool. Cover and refrigerate until completely cooled.
Turkey and Cranberry Chutney Sandwiches