Cranberry and Walnut Relish
A vibrant and tangy relish combining fresh cranberries with toasted walnuts, aromatic spices, and sweet maple syrup. This versatile condiment features a perfect balance of sweet, tart, and savory flavors with a delightful crunch.
Ingredients
- •1 tablespoon mustard seeds
- •1 medium shallot
- •1 whole Fresno chile
- •3 tablespoon dried currants
- •3 tablespoon pure maple syrup
- •3 tablespoon sherry vinegar
- •½ teaspoon ground allspice
- •½ teaspoon kosher salt
- •½ cup walnuts
- •12 ounces cranberries
- •⅓ cup parsley
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and 1/2 tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15-20 minutes.
20 min
- 2.
Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
10 min
- 3.
Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes.
30 min
- 4.
Just before serving, taste and season relish with more salt; stir in parsley.
5 min
- 5.
Relish (without parsley) can be made 4 days ahead. Chill.
