- 10 cups water
- 4 pounds Brussels sprouts
- 5 or 6 pieces bacon, minced
- 1 red onion, medium dice
- 4 tablespoons butter, divided
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
- 1 cup fresh or dried cranberries
- Freshly ground black pepper
In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.