- 1 pound Brussels strouts, trimmed and washed
- 1 tablespoon olive oil
- 2 tablespoons Bacon Marmalade (available at Sweet Gourmet)
- 4 tablespoons Sutter Buttes cranberry vinegar (available at Sweet Gourmet)
- salt & pepper
Quarter Brussels sprouts. Heat oil in a large skillet over medium heat. Add oil and cook until browned and soft, about 10 minutes or until they begin to wilt.
Add bacon marmalade and toss to coat. Lower heat and cook for another minute.
Add vinegar, toss to coat. Let vinegar reduce slightly. Turn off heat and continue to stir.
Transfer to a bowl and add salt and pepper to taste.
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