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Brussels Sprouts with Lemon and Cranberry Sauce

This recipe begins with a homemade cranberry sauce, prepared in advance.

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Ingredients

Fresh cranberries, 2 cups

Crushed pineapple, 1 cup

Sugar, 1 cup

Water, 1 cup

Olive oil, 2 tablespoons

Brussel sprouts, 8 or 10, halved

Lemon, 1, quartered

Preparation

The cranberry sauce is not to be rushed, to avoid scorching. Add cranberries to a medium saucepan. Add water, crushed pineapple and sugar. Stir often with wooden spoon. Push down on cranberries and they pop open. Cook on low for 30 minutes. Prepare the Brussels sprouts. Remove from stem, cutting close to sprout. Cut in half. Add olive oil to sauté pan over medium-low heat. Add Brussels sprouts. Stir with wooden spoon, as they lightly brown. Add lemon quarters. Continue to cook, reducing heat to low. The lemons will brown slightly. Add 1/2 cup of cranberry sauce. Add more, to your taste. Cover and simmer for 10 to 15 minutes. You want to pierce the Brussels sprouts with a fork and they must not be mushy.

 

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