- 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.
- Serve hot.
|Prep Time: 15 minutes|
Cook Time: 10 minutes
Container: 12 inch skillet
Serving Size: cup
|-||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|