I made this recipe after finding a few recipes for Brussel Sprouts with shallots and dried cranberries while browsing through a few cookbooks and some back issues of Bon Appetit.
As I had FRESH cranberries and red onions NOT dried cranberries, white wine, and shallots in the pantry, variations commenced.
1 pound Brussel sprouts, trimmed and halved
1/2 red onion, thinly sliced
1/2 bag (8 oz) fresh cranberries
1 tbsp olive oil
1 tbsp Minor’s bacon base (optional)
3 or 4 shakes of soy sauce
1 tablespoon maple syrup
1 to 1 1/2 cups turkey, chicken, or vegetable broth
About 1 tablespoon dried orange zest or use fresh.
Heat olive oil and bacon base in large skillet.
Place half of the Brussel sprouts in pan, sliced side down.
Drizzle about half the broth over the sprouts.
Cook for about 4-5 minutes, until browned. Turn over to cook other side, and add 1/2 the onions.
Saute until onions are caramelized, about 3-4 minutes.
Remove all to bowl, repeat with remaining sprouts and onions. (May instead use two skillets).
Combine both batches of sprouts and onions in skillet, add cranberries, mix.
drizzle soy sauce and maple syrup over all, stir, cook another another 3-4 minutes.
Can make ahead.