Prep Time 25 min
Cook Time 20 Min
Servings 8
Difficulty Easy

Ingredients

  • 2 lbs. Brussels sprouts
  • Salt
  • 1 (10 oz.) jar Dickinson's® Pure Patterson Apricot Preserves
  • 1 tbsp. dried dill weed
  • 1 tbsp. lemon juice
  • 1 (8 oz.) can sliced water chestnuts
  • 1 tbsp. horseradish
  • 1/4 cup cashews

Directions

  • Step 1

    WASH and trim Brussels sprouts. Cook in 1 inch salted water in large saucepan over medium high heat about 20 minutes or until tender. Drain and place in large bowl.

  • Step 2

    COMBINE remaining ingredients except cashews in small saucepan. Cook over low heat 5 minutes or until heated through, stirring occasionally. Add sauce to Brussels sprouts and stir to coat gently. Sprinkle with cashews and serve.

  • Step 3

    Also try with DICKINSON'S Peach Preserves or Purely Fruit® Spreadable Fruit.

Serving size
(1/8 of recipe)

  • Calories 170
  • Calories from Fat25g
  • Total Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 50mg
  • Potassium 0mg
  • Total Carbohydrates 35g
  • Dietary Fiber 4g
  • Sugars 20g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet