You can easily adjust the portions to accommodate what your needs are.

In a skillet heat oil and add the jalapeno.

Then place in the Brussels sprouts and allow them to brown on high heat on one side before moving them.

A cast iron skillet works well as it holds the heat and allows the brussels sprouts to brown.

Once one side has browned, stir them and place a lid on top and cook until tender, about 2 minutes.

You can add a tablespoon or two of water if you want the brussels sprouts to be very tender, or no water if you prefer them crunchier.

Then add the cranberries, and place the lid on for 1 minute, the steam in the pan will cook the cranberries quickly, if your pan or stove is not as hot as mine it may take another minute. The cranberries don't need to all be really soft, then will still cook after you take the pan off the heat.

Stir in a pinch of salt and serve.