Brussels Sprouts with Cranberries


1 cup dried cranberries
2 cups off-dry Riesling
1 cup coursely chopped toasted pecans
2 Tablespoons grapeseed or vegetable oil
2 large shallots, finely chopped 
2 1/2 lbs brussels sprouts
1 1/4 cup water
Salt and fresh ground pepper
3 Tablespoons unsalted butter 


In a microwave-safe bowl, heat the cranberries in 
the wine at high power for 2 minutes. Let stand until 
cranberries are slightly plumped, about 10 minutes. 
Drain cranberries and discard the liquid. In a large 
skillet, heat the oil. Add the shallots and cook over low
heat until bright green, about 2 minutes. Add the water 
and drained cranberries and season with salt
and pepper. 

Cover and cook over moderate heat until 
the brussels sprouts are tender, about 12 minutes. 
Uncover and continue cooking until the liquid has 
evaporated, about 2 minutes. Add the butter and 
pecans, toss to coat. 

Serve right away.