Brussels Sprouts With Currants and Chestnuts

Step 1: In a saucepan over medium heat bring cider to a boil. Remove from heat.

Step 2: Stir in currants and let soak 30 minutes.

Step 3: Using a food processor with a slicing disc, push the brussels sprouts through the food tube and slice the sprouts. *****can be done one day ahead. Cover and chill the currant mixture. Wrap brussels sprouts in paper towels and then enclose in a plastic bag and chill.

Step 4: Heat oil in a large skillet over medium high heat. Add chestnuts; saute for 2 minutes. Using a slotted spoon, transfer to a bowl.

Step 5: Add brussels sprouts to skillet and saute 3 minutes or until they start to wilt. Stir in 1/2 cup water and butter; saute until most of the liquid evaporates and brussels sprouts are tender (5-10 minutes). Stir in chestnuts, currant mixture and vinegar; saute until heated through (2-5 minutes). Season with salt and pepper.