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

How to make Cranberry and Walnut Relish

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.