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
Container: 12 inch skillet
15 mins
10 mins
25 mins
  • 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.
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