1 pound Brussels sprouts
2 tablespoons butter
1/4 cup honey
2 tablespoons Dijon mustard
1 cup dried cranberries, soaked in hot water for 10 minutes and drained
Salt and freshly ground black pepper, to taste
Using a sharp paring knife, trim the stem ends of the Brussels sprouts, removing any wilted or brown leaves. Cut a shallow X in the stem end of each sprout. In a bowl of lightly salted water, soak the sprouts for 10 minutes.
In a saucepan fitted with a steamer insert and filled with several inches of water, steam the Brussels sprouts for 8 minutes or until they are almost tender.
Drain the sprouts and rinse them with cold water until they turn bright green again. When the sprouts are cool enough to handle, cut them into quarters. In a skillet, melt the butter and cook the sprouts for 1 minute. Mix the honey and mustard together and add them to the pan with the cranberries, salt, and pepper.
Saute over medium-high heat until the Brussels sprouts are tender and the cranberries are plump. Serve at once.