Cranberry Walnut Relish

Ingredients

• 1 tablespoon mustard seeds
• 1/4 medium red onion, finely chopped
• 3 tablespoons golden raisins
• 3 tablespoons pure maple syrup
• 3 tablespoons sherry vinegar or red wine vinegar
• 1/2 teaspoon allspice
• 1/2 teaspoon fine-grain sea salt, plus more to taste
• 1/2 cup (62g) walnuts
• 12 ounces (300g) fresh (or frozen, thawed) cranberries
• 1/2 cup (15g) chopped parsley

Directions

Preheat oven to 350°F (176ºC). Toast mustard seeds in a dry, small saucepan over medium-low heat, rolling around in pan often, until the seeds start to pop, about 3 minutes. Remove from heat and add red onion, raisins, maple syrup, vinegar, allspice and 1/2 teaspoon salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until raisins 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.

Reserve 1/2 cup of cranberries, then pulse together the remaining cranberries and walnuts in a food processor until very coarsely chopped — about 5 short pulses. Transfer to a large bowl and work in the reserved whole cranberries and the onion mixture. Cover and let sit at least 30 minutes. Just before serving, taste and season with more salt, if necessary; stir in parsley.

Relish can be made up to three days ahead and stored in the refrigerator.

Serves: 12 | Serving Size: 1/4 cup

Nutrition (per serving): Calories: 71; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 100mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 7g; Protein: 1g