Ingredients

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

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Instructions

1. Bring cider to boil in small saucepan. Remove from heat. Add currants; let soak 30 minutes. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice. DO AHEAD: Can be made 1 day ahead. Cover and chill currant mixture. Wrap brussels sprouts in paper towels, then enclose in resealable plastic bag and chill.
2. Heat oil in large deep skillet over medium-high heat. Add chestnuts; sauté 2 minutes. Using slotted spoon, transfer to bowl. Add brussels sprouts to skillet; sauté until beginning to wilt, about 3 minutes. Add 1/2 cup water and butter; sauté until most of liquid evaporates and brussels sprouts are tender but still bright green, adding more water by tablespoonfuls if mixture is dry, about 7 minutes. Stir in chestnuts, currant mixture, and vinegar; sauté until heated through, about 2 minutes. Season with salt and pepper. Transfer to bowl.