Instructions

1. Cut the sprouts in half. Blanch or steam them over boiling water until tender. Drain and set aside.
2. Dry-fry the almonds until just golden. Set aside.
3. When ready to serve, heat the oil in a frying pan and gently fry the garlic, until light brown. Add the vinegar and sugar, then cook for 30 seconds. Add the sprouts and cranberries and cook until warmed through. Season to taste, and top with the almonds.