The textural contrast of combining both fresh and dried cranberries gives the raw relish a pleasant, fruity chew. Superfast to prepare, this killer condiment not only pairs well with turkey, but a spoonful or two is equally awesome swirled into Greek yogurt or oatmeal for breakfast.
1 pound frozen whole cranberries, thawed
cup dried cranberries1 cup sugar2 teaspoons peeled and grated fresh gingerPinch of cinnamonJuice and finely grated zest of 1 orange
IN THE BOWL OF A FOOD PROCESSOR,
combine the whole and dried cranberries, sugar, ginger, cinnamon, and orange juice and zest. Pulse to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Add the water, little by little, and pulse until the mixture reaches a chunky relish consistency.
ALLOW THE CRANBERRY RELISH TO SIT
at room temperature for at least 1 hour, so the sugar dissolves and the flavors can marry. The cranberry relish can easily be prepared in advance, covered, and refrigerated.
Makes about 3 cups
My father, Michael, was born and raised in England. After immigrating to the U.S., he fell in love with Thanksgiving. My formative interest in cooking stems from watching my dad skillfully carving the gigantic bird with conﬁdence . . . even among my three American uncles. For me, the best part about Thanksgiving is transforming the leftovers into a meal equally as special.
cup whole grain Dijon mustard8 slices cranberry walnut bread or brioche, toasted preferably
pound Gruyère or Swiss, sliced (about 12 slices)1 pound sliced roasted turkey breast, leftovers or deli1 cup Cranberry Relish (recipe follows)
cup Pickled Red Onion (see page 4), drained
TO BUILD THE SANDWICHES,
spread 1 tablespoon of mustard on each piece of toasted bread. Divide the sliced turkey evenly on 4 of the slices, which will be the bottom halves of the sand-wiches. Spoon 2 tablespoons of the cranberry relish on the turkey, spreading it evenly across with the back of the spoon. Strewn 2 tablespoons of the pickled red onions all over the surface. Shingle 2 slices of the cheese on top. Put the remaining 4 slices of bread on top to enclose the sandwich. Cut the sandwiches in half on the diagonal.