Name: Cranberry and Walnut Relish
Ingredients: 1 tablespoon mustard seeds; 1 medium shallot, finely chopped; 1 Fresno chile, seeds and ribs removed, finely chopped; 3 tablespoons dried currants; 3 tablespoons pure maple syrup; 3 tablespoons sherry vinegar or red wine vinegar; ½ teaspoon ground allspice; ½ teaspoon kosher salt, plus more; ½ cup walnuts; 12 ounces fresh (or frozen, thawed) cranberries; ⅓ cup chopped parsley

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Michael Graydon + Nikole Herriott

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).

Recipe notes