Brussel Sprouts with Brandy and Cranberries

I love brussel sprouts fresh from the garden.
Brussels sprouts glisten after being tossed
in a buttery syrupy orange and brandy sauce.
Make everyone try at least one, it will make
them change their minds about Brussels sprouts.

Ingredients:
Brussels sprouts, halved
pinch of salt
4 Tbsp butter, divided
1 oz shot (2 Tbsp) brandy
juice and zest of 1 orange
1 shallot, minced
sprig of fresh thyme (leaves only)
1/4 cup dried cranberries
Directions:
Place the Brussels sprout halves flat side down in a frying pan.
Cover halfway with cold water,
and add a pinch of salt and 1 Tbsp of butter.
Place the pan on high heat, and cook at a boil
until almost all the water has evaporated.
Carefully remove the pan from the heat,
add the shot of brandy, and,
using a long match or a barbecue lighter,
light the booze on fire and place the pan back on the heat.
When the fire subsides, add the orange juice and zest,
shallot, thyme leaves, dried cranberries,
and the last 1 Tbsp of butter all at the same time.
Toss and cook for a couple more minutes
until the sauce gets syrupy and glossy.