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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

Ingredients

Scale
  • 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

Instructions

  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.

Notes

  • 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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