Smoked Turkey with Cranberry Relish Tea Sandwiches

Smoked Turkey with Cranberry Relish Tea Sandwiches
Smoked Turkey with Cranberry Relish Tea Sandwiches (lower left) pictured with Curried Chicken Salad on Wheat Bread (lower left)

Smoked Turkey with Cranberry Relish Tea Sandwiches lend seasonal charm to your afternoon tea savories course.

Smoked Turkey with Cranberry Relish Tea Sandwiches
Makes 12
  • 12 slices white bread*, frozen
  • ½ pound oven-roasted turkey breast, thinly sliced
  • Cranberry Relish (recipe follows)
  • Garnish: sliced fresh cranberries, rosemary sprigs
  1. Using a 2-inch round cutter, cut 24 rounds of bread and 12 rounds of turkey.
  2. Top half of bread rounds with turkey and Cranberry Relish; cover with remaining half of bread rounds. Cover with damp paper towels, and refrigerate until ready to serve. Garnish with cranberry slices and rosemary, if desired.

Cranberry Relish
Makes approximately ½ cup
  • ½ teaspoon canola oil
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons pineapple tidbits
  • 1½ teaspoons pineapple juice*
  • 1 teaspoon lemon zest
  • 1½ teaspoons lemon juice
  • ¼ teaspoon cornstarch
  • ½ cup whole-berry cranberry sauce*
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. In a medium saucepan, heat oil over medium heat. Add onion and cook until translucent, about 3 minutes.
  2. In a small bowl, whisk together pineapple juice, lemon juice, and cornstarch.
  3. To saucepan, add cranberry sauce, lemon zest, pineapples, cloves, ginger, salt, and pepper; stir to combine. Bring mixture to a boil, and stir in cornstarch mixture. Continue to boil, stirring frequently, until mixture reaches 200º on an instant-read thermometer and has thickened, about 3 minutes.
  4. Transfer to a heatproof bowl, and let cool on a wire rack, stirring occasionally. Refrigerate in an airtight container until ready to use.
*We used pineapple juice reserved from pineapple tidbits and Ocean Spray Whole Berry Cranberry Sauce.

For more recipes from this brilliant table, see “Blue & White Teatime” in the November/December 2019 issue, available at

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