Cranberry Sauce and Brussels Sprout au Gratin Multicooker Recipe

Fresh cranberries are simmered with orange and warm spices to create a bright, tangy sauce that’s perfect alongside a Brussels sprout au gratin baked with Gruyère, Parmesan, and a crisp breadcrumb topping.

Prep Time
10 minutes
Cook Time
3 hours
Servings
6
Ingredients:

    For the cranberry sauce:

    • 12 ounces fresh or frozen cranberries
    • 1 tablespoon apple cider vinegar
    • ½ cup brown sugar, packed
    • A pinch of ground cloves
    • A pinch of kosher salt
    • ½ teaspoon cinnamon
    • ½ teaspoon fresh orange zest
    • ⅓ cup fresh orange juice (from 1 orange)
    • ½ teaspoon vanilla extract

    For the Brussels sprout au gratin:

    • 5 tablespoons extra-virgin olive oil, divided
    • 3 cups thinly sliced leeks (from 3 large leeks)
    • 4 garlic cloves, minced
    • 1 pound Brussels sprouts, trimmed and shredded
    • 2 cups heavy cream
    • 1 cup grated Gruyère cheese
    • ½ cup freshly grated Parmesan cheese
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 2 teaspoons minced fresh thyme
    • ¼ teaspoon ground nutmeg
    • 2 tablespoons unsalted butter
    • 1 cup panko breadcrumbs
    • ¼ cup minced chives

Instructions:

For the cranberry sauce: 

  1. In one side of your Crock-Pot® MultiMeal Multicooker, combine cranberries, apple cider vinegar, brown sugar, cloves, salt, cinnamon, orange zest, orange juice, and vanilla extract. Cover and select SLOW COOK, HIGH for 3 hours. 
  2. When finished, use the back of a wooden spoon to break up the cranberries. 
  3. Allow the cranberry sauce to cool completely to thicken. Store in an airtight container in the refrigerator for up to 5 days. 

For the Brussels sprout au gratin: 

  1. In the other side, combine leeks, garlic, Brussels sprouts, heavy cream, Gruyère, Parmesan, salt, pepper, thyme, nutmeg, 2 tablespoons of olive oil, and butter. 
  2. Select SLOW COOK, HIGH for 3 hours. Press SYNC FINISH before pressing START. 
  3. In a medium skillet over medium heat, combine panko breadcrumbs and the remaining 3 tablespoons olive oil. Toss to coat and cook until golden brown, stirring often. 
  4. Transfer the Brussels sprouts to a medium bowl, top with toasted breadcrumbs and minced chives, and serve immediately. Enjoy! 

Recipe by: @themodernproper 

Side Dishes
American
Vegetable