CRANBERRY AND WALNUT RELISH

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Cranberry and Walnut Relish image

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).

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Side     Cranberry     Cranberry Sauce     Mustard     Chile Pepper     Currant     Maple Syrup     Vinegar     Walnut     Parsley     Vegan     Vegetarian     Wheat/Gluten-Free     Condiment

Yield Makes about 2 cups

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • Do Ahead
  • Relish (without parsley) can be made 4 days ahead. Chill.

Annalupe Knott
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This relish is a must-have for any holiday gathering. It's delicious, easy to make, and sure to please everyone at the table.


Hashim Amiri
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I can't wait to try this relish with my Thanksgiving turkey! It sounds like the perfect complement to the rich flavors of the turkey.


Jabu Ngoma
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This relish is so easy to make, and it's always a hit with my family and friends.


Skhumbuzo Zimo
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I love the tartness of the cranberries and the sweetness of the sugar in this relish. It's the perfect balance of flavors.


Liam Briggs
briggs_l90@gmail.com

This relish is a great way to add some festive cheer to your holiday meals.


Jawad Hassan
hjawad32@hotmail.co.uk

I've tried many cranberry relish recipes, but this one is by far the best. It's the perfect combination of flavors and textures.


Nakiryowa Grace
nakiryowagrace@gmail.com

This relish is a beautiful addition to any holiday table. It's sure to impress your guests.


Zunair Khan
kz@yahoo.com

I love how easy this relish is to make. It's a great way to use up leftover cranberries.


Savanna Nortley
savanna_nortley@yahoo.com

This is a great relish to serve with roasted turkey or chicken. It's also delicious on sandwiches and salads.


Wakeel Abbasi
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I made this relish for a party and it was a total hit! Everyone kept asking for the recipe.


Ronald Serrano
serrano.r17@yahoo.com

This relish is the perfect balance of sweet and tart. I love the addition of walnuts, which give it a nice crunch.


Rahat Ullah11
ullah11_r0@yahoo.com

I've been making this recipe for years and it never disappoints. It's a classic for a reason!


Bongumenzi Matsenjwa
m-bongumenzi@yahoo.com

This is my new favorite relish recipe! It's so easy to make and always turns out perfectly.


Daphne
daphne95@hotmail.com

I made this relish for Thanksgiving dinner and it was a huge hit! Everyone loved the unique flavor combination.


Mahdi farax
farax.mahdi@gmail.com

This cranberry and walnut relish is a delightful blend of tart and sweet flavors, with a crunchy texture from the walnuts. It's the perfect addition to any holiday table or potluck.