Caramelized Brussels Sprouts With Cranberries and Bacon

I saw Chef Robert Irvine make these on the Food Network and I just had to try them. I adjusted the recipe for 4 people but I'm presenting the original recipe here. Absolutely delicious!

• Ready In: 30 mins
• Serves: 10

Ingredients

• 10  cups water
•  salt
• 4  lbs Brussels sprouts
• 5 -6  pieces bacon, minced
• 1  red onion, medium dice
• 4  tablespoons butter, divided
• 1⁄4 cup red wine vinegar
• 2  tablespoons brown sugar
• 1  cup dried cranberries
•  fresh ground black pepper

Directions

1. In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
2. In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
3. Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
4. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
5. Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
6. Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.