Serves: 8

1 tbsp (15 ml) yellow mustard seed (The Grainry)
1 medium shallot, finely chopped (Granville Island Produce)
1 bird’s eye chili, seeds removed and finely chopped (South China Seas Trading Co.)
3 tbsp (45 ml) dried currents (The Grainry)
3 tbsp (45 ml) maple syrup (The Grainry)
3 tbsp (45 ml) sherry vinegar (Zara’s Deli)
¼ tsp (1 ml) ground allspice (The Grainry)
½ tsp (2.5 ml) finely grated orange zest (Granville Island Produce)
½ tsp (2.5 ml) kosher salt, plus extra for seasoning (The Grainry)
12 ounces (340 g) fresh cranberries (Granville Island Produce)
½ cup (125 ml) Maple Sriracha Pecans (The Nut Merchant)
1/3 cup (70 ml) chopped fresh parsley leaves (Granville Island Produce)

1.Toast mustard seeds in a small, dry saucepan over medium low heat, stirring often, until seeds start to pop, about 3 minutes.


2.Remove saucepan from heat and stir in shallot, chili, currents, maple syrup, vinegar, allspice, orange zest, and salt. Let mixture cool to room temperature.


3.In a food processor pulse cranberries and Maple Sriracha Pecans until very coarsely chopped, there should still be whole cranberries in the mix.


4.Transfer to a bowl and fold in shallot mixture. Cover with a clean tea towel or plastic wrap and set aside for 30 minutes at room temperature. At this point relish may be refrigerated for up to 3 days.


5.When ready to serve, fold in parsley and taste, seasoning with more salt, if desired.


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