1/2 cup (125 ml) dried cranberries

1/2 cup (125 ml) flat-leaf parsley

1/2 cup (125 ml) breadcrumbs

3 cloves garlic, peeled

In a food processor, finely chop the cranberries, parsley, breadcrumbs and garlic.

Scatter 60 ml (1/4 cup) of the persillade on the bottom of a Pyrex baking dish. Microwave on medium power for about 1 minute. Set aside. Place the remaining uncooked persillade on a plate.

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