Brussels sprouts are sautéed with balsamic vinegar, then tossed with pecans in this holiday side dish. Cranberries, brown sugar and orange zest are brewed in Concord grape juice for a gourmet glaze to top these delectable Brussels sprouts.
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For the cranberry topping:
6 ounces whole cranberries, rinsed
1/2 cup Concord grape juice
1/2 cup brown sugar
1/4 teaspoon orange zest
pinch of salt
3 tablespoons balsamic vinegar
For the Brussels Sprouts:
1/4 cup safflower oil
16 ounces Brussels sprouts
2 tablespoons balsamic vinegar, to taste
1/4 teaspoon black pepper
1/2 cup pecans, chopped
1/2 cup dried cranberries
salt, to taste
To make the cranberry topping:
Place the cranberries into a soup pot over high heat. Add the sugar, salt and grape juice to the pot. Stir and bring to a boil.
When cranberry grape juice boils, turn heat down to medium low. Simmer for 15 minutes, or until the berries pop. Stir in the orange zest and balsamic vinegar. Transfer to a small bowl and set aside.
To make the Brussels sprouts:
Place the oil into a large skillet over medium high heat. Add the Brussels sprouts and balsamic vinegar. Add 2 tablespoons of water and cover with a lid. Cook for 2-4 minutes, or until the Brussels sprouts become tender.
Remove the lid and season with another splash of balsamic vinegar. Cook for 1-3 minutes more, adding more water if needed. Add the chopped pecans and dried cranberries, tossing to ensure the ingredients are evenly distributed. Season with the pepper and salt to taste.
To complete the Cranberry Balsamic Brussels Sprouts:
Place the Brussels sprouts in a serving bowl in the center of the table. Top with the balsamic cranberry sauce and enjoy!