CRANBERRY AND WALNUT RELISH
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
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.
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Ocena Ami
[email protected]This relish is a great way to use up leftover cranberries.
Teia Tatum
[email protected]This relish was really easy to make. I was able to whip it up in just a few minutes.
Monica Harrison
[email protected]This relish was a bit too tart for my taste. I think I would have liked it better if I had used less vinegar.
NOOR OFFICIAL
[email protected]I'm not a big fan of walnuts, but I still liked this relish. The cranberries and spices are the perfect balance of tart and sweet.
Geoff
[email protected]This relish is a great way to add some color and flavor to your holiday table.
Catherine derosier
[email protected]I love this relish on turkey sandwiches. It's also great on crackers and cheese.
khaled jamous
[email protected]This relish is a great make-ahead dish. You can make it a few days ahead of time and it will still be delicious.
Rowdy Fuchhe
[email protected]I'm not a big fan of cranberries, but I loved this relish. It's not too tart and the walnuts add a nice sweetness.
Muhammad Razzaq
[email protected]This relish is a great way to add some festive cheer to your holiday table.
Bryant Jackson
[email protected]I love the addition of walnuts to this relish. They add a nice crunch and flavor.
Kiran Shabir789
[email protected]This relish is a great way to use up leftover cranberries. It's also a great gift for friends and family.
bad Brothers
[email protected]I've been making this relish for years and it's always a favorite. It's the perfect balance of tart and sweet.
MD Kowser Howlader
[email protected]This relish is so easy to make and it tastes amazing. I love the combination of cranberries, walnuts, and spices.
Okafor Chidera
[email protected]I made this relish for the first time last year and it was a huge success. Everyone loved it! I'll definitely be making it again this year.
Luweh Sanjuan
[email protected]This relish is a must-have for any holiday gathering. It's always a hit with my family and friends.
zaliyah taylor
[email protected]I love this recipe! It's so versatile. I've used it as a condiment for turkey, chicken, and pork. It's also great on sandwiches and salads.
Jangeer Jangeerk
[email protected]This cranberry and walnut relish was a delightful addition to our Thanksgiving dinner. It was easy to make and packed with flavor. The cranberries and walnuts added a tart and crunchy contrast to the creamy turkey and mashed potatoes.