Shredded Brussel Sprouts With Ginger & Cranberries

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 to 4 medium shallots, finely chopped (3/4 cup)
• Salt
• 1 1/2 pounds Brussels sprouts, trimmed, cut in half, then cut into thin shreds
• 1/2 cup dried sweetened cranberries, coarsely chopped
• 1/4 cup (1 1/2 ounces) crystallized ginger, chopped
• 1/2 cup low-sodium or homemade chicken broth

1. Heat the butter and oil in a large, shallow skillet or saute pan over medium-high heat.
2. When the butter has melted, add the shallots and the salt to taste; cook for 2 to 3 minutes, until the shallots soften.
3. Add the shredded sprouts, cranberries, ginger and broth; cook for 5 to 6 minutes, stirring and turning the sprouts until they are barely tender yet still slightly crunchy.
4. Taste, and adjust the seasoning as needed; serve hot or at room temperature.

unsalted butter, olive oil, shallots, salt, brussels sprouts, cranberries, ginger, chicken broth

Taken from www.epicurious.com/recipes/member/views/shredded-brussel-sprouts-with-ginger-cranberries-52609321 (may not work)