The Columbus Dispatch - - Food&life -

By Ali­son Ro­man Makes 6 serv­ings There’s a special place at the din­ner ta­ble for any­thing cooked in ba­con or sausage fat, but Brus­sels sprouts pair es­pe­cially well with that kind of smoky, fatty fla­vor. Caramelized in sausage drip­pings, the sprouts stay lighter than ex­pected thanks to some quickly pick­led red onion and lots of fresh pars­ley.

Place cran­ber­ries in a small saucepan over medium-high heat and pour sugar and or­ange juice over top. Stir to com­bine.

Cook un­til sugar is en­tirely melted and cran­ber­ries be­gin to burst in the heat, 4 to 6 min­utes. Stir again, add zest, and cook for 2 or 3 min­utes longer. Turn off heat, cover the pan, and al­low to cool.

Put cran­berry mix­ture in a serv­ing bowl, cover, and place in re­frig­er­a­tor un­til cold, at least 2 hours, or un­til you need it.

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