Brussels Sprouts with Bacon and Cherries Recipe
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These Brussels sprouts just might convince the "none for me, thanks" folks to change their minds. Can be halved easily. Choose sprouts of uniform size for easier cooking.
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1 pound Brussels sprouts, preferably 3/4" - 1" size
1 cup white wine (substitute chicken broth)
1/2 cup dried sour cherries (substitute golden raisins)
2 slices bacon
:12 inch skillet
Heat wine and add dried cherries. Set aside.
Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise.
Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat.
Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting.
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