Apricot Glazed Brussels Sprouts


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


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

Yield: 8 servings