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    Cranberry and walnut relish

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    Cranberry and walnut relish

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 25 minutes
    • Total time: 35 minutes, plus cooling

    Serves: 6-8


    1 tsp coriander seeds
    2 tsp mustard seeds
    1 onion, finely chopped
    ½ tsp fresh root ginger, finely grated
    1 chilli, deseeded and finely chopped
    60g raisins
    90g caster sugar
    2 tbsp red wine vinegar
    ¼ tsp ground allspice
    ¼ tsp sea salt
    300g fresh or frozen cranberries
    70g walnuts, toasted and roughly chopped


    1. Put the coriander and mustard seeds in a dry saucepan over a medium heat. When the mustard seeds start popping (after 2-3 minutes), add all the remaining ingredients apart from the walnuts and stir to combine.

    2. Simmer gently for 20 minutes, stirring frequently, until the mixture is slightly thickened and reduced. Remove from the heat and leave to cool completely. Stir through the chopped walnuts, then store in an airtight container in the fridge for up to 3 days. Serve with cheese and crackers.

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    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


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