Brussel Sprouts with Cranberries and Bacon

Ingredients

• 10 cups water
• Salt
• 2 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

Directions

In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the cleaned Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.

In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.

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 Brussel 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.