Gardening with Ciscoe

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

In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.

Gardening with Ciscoe ( www.ciscoe.com ) Recipes

Brussels Sprouts Sauce