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
• 1/2 teaspoon ground allspice
• 1/2 teaspoon kosher salt, plus more
• 1/2 cup walnuts
• 12 ounces fresh (or frozen, thawed) cranberries
• 1/3 cup chopped parsley

Instructions

1. 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 1/2 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.
2. Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
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.
4. Just before serving, taste and season relish with more salt; stir in parsley.
5. Relish (without parsley) can be made 4 days ahead. Chill.