Shaved Brussel Sprouts with Currants and Chestnuts

• 1/2 cup apple cider
• 1/2 cup dried currants
• 1 1/2 pounds brussels sprouts, trimmed
• 2 tablespoons olive oil
• 1 7- to 8-ounce jar whole peeled chestnuts, cut into 1/2-inch pieces
• 5 tablespoons butter
• 1 1 /2 tablespoons balsamic vinegar

1. Bring cider to boil in small saucepan.
2. Remove from heat.
3. Add currants; let soak 30 minutes.
4. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice.
5. DO AHEAD: Can be made 1 day ahead.
6. Cover and chill currant mixture.
7. Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.
8. Heat oil in large deep skillet over medium-high heat.
9. Add chestnuts; saute 2 minutes.
10. Using slotted spoon, transfer to bowl.
11. Add brussels sprouts to skillet; saute until beginning to wilt, about 3 minutes.
12. Add 1/2 cup water and butter; saute until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes.
13. Stir in chestnuts, currant mixture, and vinegar; saute until heated through, about 2 minutes.
14. Season with salt and pepper.
15. Transfer to bowl.

apple cider, currants, brussels sprouts, olive oil, chestnuts, butter, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/shaved-brussel-sprouts-with-currants-and-chestnuts-350427 (may not work)