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
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.