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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The Nut Merchant

Temporarily closed due to extraordinary global issues. The Public Market remains open for essential grocery items and fresh produce. Please note, parking is free....

Granville Island Produce

We remain open in the Public Market daily. Please note, parking is free. Effective May 28 hours will be 9 am - 5 pm. Thank you for supporting the small businesses on Granville Island....

Zara's Deli

TEMPORARILY CLOSED due to extraordinary global issues. The Public Market remains open as an essential grocery, check our website for updates. Please note, parking is free....