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servings:

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).

• 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

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