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Fresh Fruit|Latin Twist|Quick & Easy|Side Dishes

Cranberry “Chimichurri Rojo“ Sauce



  • 1 cup fresh cranberries, chopped in a food processer
  • ½ cup + 1 teaspoon olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • ½ medium red onion, diced (about 1 cup)
  • 1 teaspoon coarse salt
  • pepper, to taste (about ½ teaspoon)
  • ½ cup finely chopped parsley
  • ¼ teaspoon red pepper flakes



  • Add fresh cranberries to the food processor. Pulse 4-6 times to chop.
  • Add pulsed cranberries to a pan with a teaspoon of olive oil over medium heat on the stove. Sauté five minutes, stirring occasionally. Remove from heat.
  • Add olive oil, vinegar, garlic, diced onion, salt and pepper to medium bowl. Whisk to combine.
  • Wash parsley and remove stems. Finely chop parsley leaves. Add to the bowl with oil and vinegar mixture and stir.
  • Add sautéed cranberries to the bowl and mix. Add red pepper flakes and stir.
  • Taste and adjust seasonings with additional salt and pepper, as preferred.
  • Serve with grilled or roasted meat or veggies.


  • Recipe by Carlene Thomas, RDN of Healthfully Ever After
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