Brussel Sprouts Glazed with Chestnuts and Cranberries

In this recipe the brussel sprouts are complemented by a combination of flavours and colours. By partially precooking and refreshing the sprouts , you help to retain their greenness and flavour. They can be prepared to this stage 1-2 days in advance and stored in a sealed container in the refrigerator.

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12 Portions

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Prep: 5 minutes
Cook: 10 minutes

Ingredients

1.2 kg small brussel sprouts, bottoms trimmed (larger ones well need a cross cut into the base)
200g cooked chestnuts
50g butter
2 1/2 tbsp caster sugar
100ml reduced vegetable stock
100g cranberries

Method

To Prepare: Cook the brussel sprouts for 3 minutes in a saucepan of boiling water, so that they are partially cooked. Drain and refresh them in plenty of ice cold water, set aside or refigerate until ready to cook.
To Glaze: Melt the butter in a frying pan, add the sugar, stock, chestnuts and brussel sprouts. Cook over a rapid heat, tossing the sprouts and chestnuts regularly, so that they are tender and the stock reduced (around 3 minutes). Stir in the cranberries and cook for a further 2-3 minutes. Serve.