Brussel Sprouts with Cranberry
  • Gluten Free

    Gluten Free

  • Dairy Free

    Dairy Free

  • Vegetarian


Brussel Sprouts with Cranberry

Because Brussel Sprouts are slightly bitter, we like to pair them with something naturally sweet, like our organic dried cranberries with organic apple juice. Then, we plump them with a bit of off-dry Riesling. The perfect combination for a healthy holiday side dish.


  • 1 cup Made In Nature Organic Dried Cranberries
  • 2 cups off-dry Riesling
  • 3 tablespoons grapeseed or vegetable oil
  • 2 large shallots, finely choppped
  • 2 1/2 pounds brussels sprouts, trimmed and halved lengthwise
  • 1 1/4 cups water
  • Salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • Balsamic Vinegar (optional)


  1. In a microwave-safe bowl, heat the organic cranberries in the wine at high power for 2 minutes. Let stand until the cranberries are slightly plumped, about 10 minutes. Drain the cranberries and discard the liquid.
  2. In a large skillet, heat the oil. Add the shallots and cook over low heat until softened, about 2 minutes. Add the brussels sprouts and cook over moderately high heat until bright green, about 2 minutes.
  3. Add the water and drained cranberries and season with salt and pepper. Cover and cook over moderate heat until the brussels sprouts are tender, about 12 minutes.
  4. Uncover and continue cooking until the liquid has evaporated, about 2 minutes. Add the butter and toss to coat. Drizzle with a little balsamic vinegar (optional). Serve right away.

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