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.