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Featuring cranberry chimichurri as a festive sauce.

Cranberry Chimichurri

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This herbaceous, tart and spicy Cranberry Chimichurri livens up any grilled meats, sandwiches, salads, and even a pile of turkey. Spend a few minutes chopping and you’ll have a bold new sauce to brag about at the table.

  • Total Time: 5 minutes
  • Yield: About 1 1/2 cups 1x


  • 1/4 cup finely chopped flat leaf parsley
  • 1/4 cup finely chopped cilantro
  • 2 cloves garlic , finely chopped or minced
  • 1/4 cup chopped dried cranberries
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon coarse sea salt, more to taste
  • Black pepper to taste


  1. Dice up the parsley and cilantro finely, along with the stems.
  2. Chop up the cranberries and mince the garlic.
  3. Add the ingredients to a bowl along with the spices, salt, pepper, and red wine vinegar.
  4. Stir the sauce with a fork, and slowly whisk in the olive oil to create an emulsion.
  5. Taste and adjust. The flavors develop more after the first couple of hours.


  • This sauce will stay fresh in the fridge for about 2-3 weeks.
  • Make sure you do not use a food processor, it will ruin the sauce. Take the time to chop!
  • Author: Brad Prose
  • Prep Time: 5 minutes
  • Category: Sauces & Salsas
  • Method: Chopping
  • Cuisine: Sauce
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