Cranberry and Walnut Relish

bon appétit thanksgiving side cranberry cranberry sauce mustard chile pepper currant maple syrup vinegar walnut parsley vegan vegetarian wheat/gluten-free condiment

Claire Saffitz

Makes about 2 cups

Source

Ingredients

1 tablespoon mustard seeds

1 medium shallot, finely chopped

1 Fresno chile, seeds and ribs removed, finely chopped

3 tablespoon dried currants

3 tablespoon pure maple syrup

3 tablespoon sherry vinegar or red wine vinegar

½ teaspoon ground allspice

½ teaspoon kosher salt, plus more

½ cup walnuts

12 ounces fresh (or frozen, thawed) cranberries

⅓ cup chopped parsley

Method

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 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.

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.