Name: Cranberry Chimichurri
Total time: 50 min
Yield: Serves 10 to 12 (Makes about 1½ cups)
Ingredients: ¾ cup dried cranberries, minced; ⅔ cup extra-virgin olive oil; ½ cup chopped fresh cilantro leaves and stems; ½ cup chopped fresh parsley; 3 tablespoons red wine vinegar; 1 shallot, minced; 3 garlic cloves, minced; 1½ teaspoons dried oregano; ½ teaspoon table salt; ½ teaspoon red pepper flakes; ¼ teaspoon pepper

Why This Recipe Works

For this recipe, the surprising addition of minced sweet-tart dried cranberries fit the bill perfectly. A 50/50 mix of chopped fresh parsley and cilantro provided the perfect blend of bright, grassy, and citrusy notes, and a bit of dried oregano added an aromatic earthiness. Chopping the fresh herbs by hand (rather than in the food processor) helped retain their integrity. Fresh garlic and red pepper flakes added savory bite and heat, and just enough red wine vinegar balanced the rich, fruity olive oil with complex acidity. This vibrant, beautiful condiment was a delight, whether spooned over slices of juicy turkey or slathered onto sandwiches made from the leftovers.