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Steps
1
Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot.
2
Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes.
3
Uncover; stir. Cook uncovered until all liquid has evaporated.
4
Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.
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This can be made up to a day in advance. Reheat before serving.
This recipe easily doubles for larger crowds.
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Nutrition Facts are not available for this recipe
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