Lorraine's Brussels Sprouts

One of our neighbors brought this dish for Thanksgiving and the brussels sprouts fans in the group loved it.

1 lb brussels sprouts
2 T Dijon mustard
1 cup dried cranberries (soaked in hot water for 10 minutes, then drained)
2 T butter
1/4 cup honey
salt & pepper to taste

1. Trim sprouts and cut an X in the stem. Remove outer leaves. Soak for 10 minutes in lightly salted water.

2. Steam sprouts for 8 minutes, until almost tender. Drain and rinse until they are bright green. When cool, cut into quarters.

3. Melt butter, and cook sprouts in it for 1 minute.

4. Mix honey and mustard and add to pan with sprouts. Add cranberries.

5. Heat over medium until tender.