Cranberry and Walnut Relish
['1 tablespoon mustard seeds', '1 medium shallot, finely chopped', '1 Fresno chile, seeds and ribs removed, finely chopped', '3 tablespoon dried currants', '3 tablespoon pure maple syrup', '3 tablespoon sherry vinegar or red wine vinegar', '1/2 teaspoon ground allspice', '1/2 teaspoon kosher salt, plus more', '1/2 cup walnuts', '12 ounces fresh (or frozen, thawed) cranberries', '1/3 cup chopped parsley']
Preheat oven to 350°F. Toast mustard seeds in a dry small saucepan over medium-low heat, rolling around in pan often, until seeds start to pop, about 3 minutes. Remove from heat and add shallot, chile, currants, maple syrup, vinegar, allspice, and 1/2 tsp. salt (mixture will sputter a bit). Stir well to dissolve salt. Let sit until currants are plumped and mixture is cool, 15–20 minutes.
Meanwhile, toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
Pulse walnuts and cranberries in a food processor until very coarsely chopped but with a few whole cranberries in the mix, about 5 short pulses. Transfer to a large bowl and work in shallot mixture. Cover and let sit at least 30 minutes.
Just before serving, taste and season relish with more salt; stir in parsley.
Relish (without parsley) can be made 4 days ahead. Chill.
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