Shaved Brussels Sprouts with Currants and Chestnuts

(recipe from Bon Appetit magazine)

1/2 cup apple cider
1/2 cup dried currants
1 1/2 lbs. Brussels sprouts, trimmed
2 Tbsp. olive oil
One 7- to 8-oz. jar whole peeled chestnuts, cut into 1/2-inch pieces
5 Tbsp. butter (I used coconut oil)
1 1/2 Tbsp. balsamic vinegar

Bring cider to a boil in a small saucepan.  Remove from heat.  Add currants; let soak 30 minutes.

Using a food processor fitted with a slicing disk, push Brussels sprouts through feed tube and slice.

Heat oil in a large deep skillet over medium-high heat.  Add chestnuts; sauté 2 minutes.  Using slotted spoon, transfer to a 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 the liquid evaporates and the 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 and serve.