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