Cranberry and Walnut Relish

Ingredients for Cranberry and Walnut Relish

• 1 tablespoon mustard seeds

• 1 medium shallot, finely chopped

• 1 Fresno chilli, seeds and ribs removed, finely chopped

• 45ml dried currants

• 45ml pure maple syrup

• 45ml sherry vinegar or red wine vinegar

• 1/2 teaspoons ground allspice

• 1/2 teaspoons kosher salt, plus more

• 80g walnuts

• 350g fresh (or frozen, thawed) cranberries

• 1/3 cup chopped parsley

Preheat oven to 177°C. 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, chilli, currants, maple syrup, vinegar, allspice, and 1/2 teaspoons salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15–20 minutes.

Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

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.

Just before serving, taste and season relish with more salt; stir in parsley.

Relish (without parsley) can be made 4 days ahead. Chill.

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