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
  1. Add fresh cranberries to the food processor. Pulse 4-6 times to chop.
  2. 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.
  3. Add olive oil, vinegar, garlic, diced onion, salt and pepper to medium bowl. Whisk to combine.
  4. Wash parsley and remove stems. Finely chop parsley leaves. Add to the bowl with oil and vinegar mixture and stir.
  5. Add sautéed cranberries to the bowl and mix. Add red pepper flakes and stir.
  6. Taste and adjust seasonings with additional salt and pepper, as preferred.
  7. Serve with grilled or roasted meat or veggies.
  1. Recipe by Carlene Thomas, RDN of Healthfully Ever After