Brown butter sprouts with fermented cranberry hot sauce
- Side
- 4-6
- 30 minutes plus three days for fermenting
Anyone who still says they don’t like sprouts probably just hasn’t cooked them in enough butter. Letting that butter foam and turn nutty and golden takes them to the next level, and our speedy three-day fermented cranberry hot sauce adds a festive kick that you’ll soon be drizzling over everything.
Ingredients
Metric
Imperial
- 100g of butter
- 800g of Brussels sprouts, trimmed and halved
- 1 handful of flat leaf parsley, finely chopped
Hot sauce
- 300g of fresh cranberries
- 10g of sea salt
- 300ml of water
- 2 garlic cloves
- 1 red chilli
- 1 tbsp of honey
- 1 tbsp of apple cider vinegar
Method
Place the cranberries into a sterilised jar. Dissolve the salt in the water, then pour over the fruit until submerged. If the berries keep bobbing up, weigh the cranberries down with pickling weights. Seal the jar and leave to ferment at room temperature for 3 days, ‘burping’ the jar (opening the lid to release the built-up gases) daily. They’re ready when slightly fizzy and softened
- 300g of fresh cranberries
- 10g of sea salt
- 300ml of water
After three days, drain the fermented cranberries. Add them to a blender with the garlic, chilli, honey and vinegar. Blend to a smooth sauce, adjusting with more salt to taste. Set aside
- 2 garlic cloves
- 1 red chilli
- 1 tbsp of honey
- 1 tbsp of apple cider vinegar
For the sprouts, heat a wide pan over medium-high heat. Add the butter and cook until nutty and brown (about 8 minutes). Add the sprouts cut-side down and cook for 6-8 minutes until deeply caramelised. Season with salt
- 100g of butter
- 800g of Brussels sprouts, trimmed and halved
Pile the brown butter sprouts onto a platter. Spoon over the fermented cranberry hot sauce and chopped parsley. Serve immediately
- 1 handful of flat leaf parsley, finely chopped
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