In a saucepan over medium heat, soften the onion and garlic in the olive oil until the onion is translucent. Season with salt and pepper.

Add the chicken broth, sugar, and 210 g of cranberries. Bring to a boil and let simmer gently for 15 minutes.

Add the remaining cranberries and continue cooking for another 10 minutes. Adjust seasoning as needed.

Transfer to a bowl and let cool. Cover and refrigerate until fully chilled.

Place the slices of bread on a work surface. Butter one side of each slice.

Spread 15 ml of chutney on the buttered side of 7 slices of bread. Top with the sliced turkey.

Close the sandwiches with the remaining slices, buttered side down. Cut the sandwiches into triangles or squares.