With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).
Ingredients
Preparation
Step 1
Preheat oven to 350°. 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 ½ 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.
Step 2
Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Step 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.
Step 4
Just before serving, taste and season relish with more salt; stir in parsley.
Step 5
Do Ahead: Relish (without parsley) can be made 4 days ahead. Chill.
