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Looking for a simple, seasonal way to include some healthy greens as well as incorporate those delicious fresh cranberries that are popping up in stores around the country? This time of year, I buy a big container of fresh cranberries weekly and use them in everything–braised meat dishes, salad toppings, and added to stir-frys like this one. Besides being a good source of antioxidants, they add a wonderful tart kick, especially when used raw, or lightly cooked.
This is a great addition to a meat dish for a seasonal meal, or you could include it on your holiday menu. Crumbled bacon would give this dish a little bit of a fancy touch, or you could try substituting collards or kale if you don’t have sprouts.
If you are looking for more cranberry recipes, try my Citrus-Cranberry Relish, Apple-Cranberry Holiday Stuffing, or Cranberry-Braised Short Ribs!
- 2 lbs brussels sprouts, ends removed and halved
- 2 tablespoons solid cooking fat (Bacon grease is particularly yummy here, but you could use coconut oil, tallow, lard, or duck fat)
- 1 cup fresh cranberries, halved
- ½ tablespoon maple syrup (optional)
- ½ teaspoon sea salt
- ¼ teaspoon lemon zest
- Squeeze of lemon juice
- Shred the brussels sprout halves into long strips; set aside.
- Heat the fat in the bottom of a skillet on medium-high heat. When the pan is hot and the fat has melted, add the brussels sprouts and cook for 5 minutes, stirring occasionally, until lightly browned.
- Add the cranberries, maple syrup, and sea salt to the pan and cook, stirring, for another three minutes, or until sprouts are just tender. Add the zest as well as a squeeze of lemon and serve warm.
This looks so delicious! Thanks for posting this since we are kind of getting sick of our usual “roast brussels sprouts in bacon fat” side we do at least once a week. This looks like a quick way to either cook them in the pan or to even roast as we usually do and just throw on the cranberries, etc after the roasting process for a refreshing change.
Thanks Michele! I do love incorporating cranberries every way I can this time of year. Its nice to change things up a bit 🙂
Yum! This sounds delicious! I’ve never thought to combine brussel sprouts and cranberries before! Brussel sprouts are definitely a favourite in my home, even for my toddler 🙂
Awesome your kiddo will eat them too! Gotta start them young. Thanks for stopping by!
I love how simple the recipe is, and yet the result is fanciful!
Thank you Sophie!
This looks delicious! How do you shred the brussels?
By chopping them!
I live in Germany .We can get lard and goosefat.Is Goosefat any good and can I use it in the recipes?
Thanks, Love your recipes
Yes, goosefat is a perfectly acceptable cooking at! You can certainly use it in the recipes. Wishing you luck,
I made this last night because per chance we had fresh cranberries at the store. (They aren’t common in Europe and we didn’t know how sour they are.) I substituted savoy cabage for the brussel sprout (‘cause it was in the fridge) I also had to use lime instead of lemon.(’cause it was in the fruit bowl). It turned out fabulous. We ate it with grilled liver. Thank you for the recipie. I will probably have to substitute currant (because it grows in my garden) or cowberries (’cause they are readily available) for the cranberrries next time. And since Maple syrup is so expensive – honey will do ( cause I have a friend with bees ).
Maybe it is a new recipie then but who cares?
Thank you for the inspiration, Mickey!
Love it Chris! Happy to inspire what I am sure was a delicious combination 🙂
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