Bowl of cranberries with Pepsi cola cans next to it and a hand cutting an orange
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Wednesday, November 24, 2021

Recipe: Pepsi Cranberry Sauce for a Turkey Club Sandwich

Bowl of cranberries with Pepsi cola cans next to it and a hand cutting an orange

Nothing is more meaningful than being part of your family traditions in the Carolinas. That’s why we’ve stirred up these special (and easy) Thanksgiving leftover recipes in our Carolina Kitchen.

Plan to make some Pepsi Cranberry Sauce for yourself and your loved ones to enjoy during Thanksgiving and beyond. It’s best served with a Turkey Club Sandwich, if you ask us. So try our leftover turkey sandwich recipe, too.

Pepsi Cranberry Sauce with a Turkey Club Sandwich

Yields 2 sandwiches

Ingredients for the Pepsi Cranberry Sauce

  • 4 c. Fresh cranberries
  • ⅓ c. White sugar
  • Pinch of nutmeg
  • Pinch of cinnamon
  • 1 tbsp. Kosher salt
  • ½ c. Pepsi
  • Zest of 1 orange
  • Juice of 1 orange

Ingredients for the Turkey Club Sandwich

  • 6 slices White bread, lightly toasted
  • 2 tbsp. Mayonnaise
  • 2 tbsp. Dijon mustard
  • ½-¾ lb. Leftover turkey, sliced
  • 4 slices Havarti cheese
  • 6 slices Bacon, cooked and crispy
  • 1 c. Watercress
  • 2-4 tbsp. Cream cheese
Making a Turkey Club Sandwich with Pepsi Cranberry Sauce

Make It

Mix the fresh cranberries, sugar, nutmeg, cinnamon, salt, Pepsi, orange zest and orange juice in a large Dutch oven over medium heat. Cook covered, stirring a few times until the cranberries start to burst. About 10 minutes.

Remove the lid and cook uncovered, about 5 minutes. Then pour into a bowl to cool and thicken.

Slather four slices of toasted bread on one side with a mixture of mayonnaise and Dijon. Then layer with sliced turkey, Havarti, watercress, cranberry sauce and bacon. Add a slice of bread slathered with cream cheese. (This will be the middle of your sandwich.)

Repeat layering and top with the remaining slice of toasted bread – keep the side with mayo and Dijon facing down.

Cut in half. Bite in. Taste the holidays.

Photos and recipe by Jess Bentley, @SliceofJess.


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