First, pickle the cranberries:

• 1 lb of dried cranberries
• 1 cup red wine vinegar
• ½ cup water
• ½ cup sugar
• 1 oz of fresh ginger, about a 4” piece
• 6 pieces of cardamom
• peels of 3 oranges

Pour the cranberries into a large bowl. Combine all the ingredients, excepting the cranberries, in a large pot over high heat and bring it up to boil. Once boiling, strain the liquid and pour over the dried cranberries. Leave to cool.

Next, prepare the Brussels sprouts:

• 1 lb Brussels sprouts
• 2 TB olive oil
• 1 TB salt

Cut the Brussels sprouts in half and set aside. Place a heavy pan over high heat. Once heated, add the olive oil and the Brussels sprouts. Cook on medium-high heat, stirring occasionally.

Meanwhile, drain the cranberries and set aside. Once the sprouts have a nice, golden color, add the pickled cranberries. Continue to cook until tender. Finish with grated pecorino romano.