Turkey and Cranberry Chutney Sandwiches
35 MIN
40 MIN
28 small sandwiches

Turkey and Cranberry Chutney Sandwiches



  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 3/4 cup (180 ml) chicken broth
  • 1/2 cup (125 ml) sugar
  • 3 cups (750 ml) fresh cranberries
  • Salt and pepper

  • 2 cups (500 ml) sliced leftover cooked turkey
  • 14 slices bread, crusts removed
  • Soft butter



  1. 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 500 ml (2 cups) cranberries. Bring to a boil and simmer gently for about 15 minutes. Add the remaining cranberries and cook for 10 minutes more. Let cool to room temperature. Cover and chill. Adjust the seasoning.

  1. Butter the bread and spread 15 ml (1 tablespoon) chutney on half the slices. Divide the turkey among the sandwiches and cover with another slice of buttered bread.
  2. Cut the sandwiches into triangles or squares.