Gardening with Ciscoe ( www.ciscoe.com ) Recipes

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Brussels Sprouts Sauce

Measure into a one-quart suacepan:

  • 1 cup red wine vinegar
  • 1 cup white granulated sugar
  • A pinch of salt

Heat to boiling and stir until all sugar is dissolved. Remove from heat and add the following:

  • 1 Tablespoon dry, granulated beef bouillon
  • 2 teaspoons olive oil
  • 1/4 to 1/2 teaspoon freshly ground black pepper

Poor over cooked Brussels sprouts.

Note: The sauce can last for weeks stored in a bottle at room temperature.

Thanks to Joan Lucas

Don't forget to eat your Brussels Sprouts!  ~ Ciscoe