CIC: Cranberries & Shallots

CIC-headerThis month members got to vote on the ingredients for the Crazy Ingredient Challenge. I love this new assignment method as it provides more time to allow inspiration to flow. It also gives me the opportunity to sway the challenge in a direction away from one of my many food allergies. I hated having to sit out last month’s Cantaloupe and Capers due to my melon allergy. I’m happy to say that my voted-for selection of Cranberries and Shallots won, by one vote!

There are a lot of directions one could take with this month’s challenge – salad, chutney, cheese log, bread pudding, anything Thanksgiving inspired, etc. I decided to do a simple side dish – elevating Brussels sprouts with sweetness from dried cranberries.

Brussels Sprouts with Bacon and Cranberries


  • 5 strips of bacon, chopped
  • 1 1/2 lb Brussels sprouts, trimmed and halved
  • 2 shallots, sliced
  • 1 clove garlic, minced
  • 1/4 C dried cranberries
  • 1 tbsp honey
  • 1 C water


  1. In a large skillet on medium-high heat cook bacon until crispy. Remove from pan and set aside.
  2. Add Brussels sprouts to same skillet and cook 5 minutes. Add shallots and garlic – cook until fragrant, about 1 minute.
  3. Stir in cranberries, honey, and water. Reduce to medium heat, cover, and simmer 7 minutes until liquid is evaporated and Brussels sprouts are tender. Stir in bacon and season with S+P.

*This recipe is modified from and*

Brussels sprouts with Bacon and Cranberries

To see the other blogs that participated this month click on the link below. And if you’re a blogger and interested in joining us, contact Dawn at You don’t have to participate every month, but if you’re up for the challenge, we’d love to have you!

13 thoughts on “CIC: Cranberries & Shallots

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