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