Turkey & Cranberry Roll Ups
8 x slices of rye bread, crusts removed.
4 x large thin slices of turkey beast.
1 x small Lebanese cucumber, peeled, cut into long strips.
1 x cup (100g) raw sugar.
1 x cup water.
3 x cups fresh or frozen cranberries. (You will only need a few tablespoons of this for recipe. Store remainder in an air tight jar in the fridge)
Method 1. Bring water to the boil. Add sugar and allow to dissolve. Add cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst. Allow to cool as mixture will thicken.
2. Place bread onto a flat surface. Use a rolling pin to flatten bread slightly. Spread cranberry sauce over 4 slices, leaving a 2cm strip free of filling along 1 edge. Top with turkey and cucumber. Roll up to enclose filling. Cut each sandwich into 3 rounds. Pin with tooth picks if needed to hold together.