This relish is bright, tart and a little sweet, with toasted mustard seeds and walnuts adding texture and warmth.
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Skip the canned cranberry sauce this year — the lumpy, gelatinous, overly sweet kind that comes sliding out in the shape of the can. Fresh cranberries deserve better. This relish is bright, tart, and a little sweet, with toasted mustard seeds and walnuts adding texture and warmth, and plumped golden raisins rounding out the tang. It comes together quickly and can be made ahead, making it an easy way to upgrade your holiday table.
Active time: 20 minutes | Total time: 60 minutes
Cranberry Relish
Ingredients
- 1 tbsp mustard seeds
- 1/4 medium red onion, finely chopped
- 3 tbsp golden raisins
- 3 tbsp pure maple syrup
- 3 tbsp sherry vinegar or red wine vinegar
- 1/2 tsp allspice
- 1/2 tsp fine-grain sea salt, plus more to taste
- 1/2 cup (62g) walnuts
- 12 oz (340g) fresh (or frozen, thawed) cranberries
- 1/2 cup (30g) chopped parsley
Directions
Preheat the oven to 350°F (177°C). Toast the mustard seeds in a small, dry saucepan over medium-low heat, shaking the pan often, until the seeds start to pop, about 3 minutes. Remove from the heat and carefully add the red onion, raisins, maple syrup, vinegar, allspice, and 1/2 tsp salt; the mixture may sputter. Stir well to dissolve the salt. Let sit until the raisins are plumped and the mixture is cool, 15–20 minutes.
Meanwhile, toast the walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Reserve 1/2 cup of the cranberries, then pulse the remaining cranberries and walnuts in a food processor until very coarsely chopped, about 5 short pulses. Transfer to a large bowl and stir in the reserved whole cranberries and onion mixture. Cover and refrigerate for at least 30 minutes. Just before serving, taste and season with additional salt, if needed, then stir in the parsley.
The relish can be prepared up to 3 days ahead and stored, covered, in the refrigerator. Add the parsley just before serving.
Serves: 12 | Serving Size: 1/4 cup
Nutrition (per serving): Calories: 85; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 102mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 7g; Protein: 1g
Nutrition Bonus: Potassium: 124mg; Vitamin C: 15%
Originally published November 2018; updated October 2026
The post Cranberry Relish appeared first on MyFitnessPal Blog.