Brussels Sprouts with Seedless Grapes
- 1 1/2 lbs Brussels sprouts
- 1 1/2 Tablespoons butter
- 2 Tablespoons heavy cream
- 1/2 teaspoon salt
- 1 teaspoon orange marmalade
- 1 cup seedless grapes
Cook Brussels sprouts in boiling salted water until crisp-tender, about 5 to 7 minutes. Drain. Heat butter, cream, salt & marmalade in a large frying pan, add cooked sprouts and grapes and heat until hot throughout, shaking pan. Makes six servings.
From "When the Good Cook Gardens" - Ortho Books