brussel sprouts with cranberry sauce

Chef Zoë Feigenbam
Zoë, New York

Ingredients

Cranberry Mixture:
2 tablespoons butter
½ box Light Brown Sugar
1 ½ cups Cider Vinegar
1 ½ tablespoons Black Pepper, Medium ground
1 ½ cups dried cranberry, divided

Brussels Sprouts:
Brussels sprouts trimmed at the stem and quartered, loose leaves reserved

Vegetable Oil, for frying
Kosher salt, for seasoning (save for later use)
Cracked black pepper, for seasoning (save for later use)
Sour Cream, for garnish (save for later use)

Procedure

Melt butter in pan
Add brown sugar, cider vinegar and black pepper to melted butter.
Bring to a simmer and cook until runny syrup consistency, about 15 minutes.
Add half of the cranberries to pan.
Cook 10 minutes more.
Add remaining cranberries and cook for 5 more minutes. Cool and store in airtight container.

In saucepan, heat vegetable oil (enough to cover bussel sprouts) over medium heat. (to test if oil is ready, splash water into pan and listen for sizzle; staying far from pan for safety)
Add quartered brussels sprouts, including any loose leaves, and fry, stirring occasionally until they are as brown as toasted bread. Do not char or burn.
Drain sprouts onto a paper towel.
Place sprouts into a mixing bowl.
Season sprouts with kosher salt.
Remove 2 cups worth of fried sprouts and place in bowl.
Toss with 1 tablespoon cranberry mixture.
Repeat until all sprouts are coated.
Garnish with sour cream and cracked black pepper, if desired.