Cranberry Chimmichurri

November  4, 2019
Author Notes

TK —Grant Melton

  • Prep time 15 minutes
  • Makes 3 cups
  • 2 cups cranberries
  • 1 serrano pepper, thinly sliced
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup red wine vinegar
  • 2 cups picked cilantro
  • 2 cups picked parsley
  • 1 cup picked mint
In This Recipe
  1. Place the cranberries into a food processor. Pulse until coarsely chopped, scraping down the sides of the bowl every few pulses. Using a rubber spatula, remove the cranberries into a medium sized mixing bowl. Add the serrano pepper, shallots, garlic, sugar and salt. Stir to combine with the chopped cranberries. Add the red wine vinegar and let sit for 15 minutes.
  2. In the same food processor, (no need to wash it) add the herbs and olive oil. Pulse the herbs with the oil until finely chopped. Add the herbs into the cranberry mixture. Stir to combine and then pour into a serving dish.

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Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.