SAUTEED BRUSSELS SPROUTS WITH SAUSAGE
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.