Recipe by COOKGIRl
I would think by now the French's Company would be sweating bullets over this particular recipe. Brussel sprouts for the green beans is another option. From deliciouslivingmag.com. *Update*: I subbed dried tart (not sweet) cherries for the cranberries and loved the flavor! Give it a go! cg 04-28-08
Top Review by whtbxrmom
I am going to give this 3 stars, right in the middle of the road. One person didn't like them at all, one said they were good and one said that they were just ok. Just goes to show how different everyone's tastes are! They did make the perfect side to my stuffing and cranberry stuffed chicken breasts.
- 2 lbs fresh green beans, trimmed (can use frozen beans that have been thawed to room temperature)
- 2 tablespoons butter
- 1 sweet onion, sliced (such as Walla Walla, Vidalia, etc.)
- 4 tablespoons dried cranberries
- 1 orange, juice and zest of, medium
- 2 tablespoons aged balsamic vinegar
- 3 tablespoons tangerine- pomegranate juice (such as PomWonderful, or a blend of cranberry and orange juices, read *NOTE)
Directions See How It's Made
- *NOTE: I used 1 tablespoon freshly squeezed tangerine juice, 1 tablespoon pomegranate syrup and 1 teaspoon sugar in place of the PomWonderful.
- In a pot, steam green beans until fork-tender, 5 minutes for small green beans but as long as 15 minutes for larger green beans.
- In a large skillet, melt butter; add sliced onions and cook over low heat until translucent. Turn up heat slightly and caramelize onions until golden, stirring occasionally, about 10 minutes.
- Add dried cranberries, orange zest, orange juice, balsamic vinegar, and tangerine-pomegranate juice (or substitution). Simmer until liquid is reduced by half. Just before serving, add green beans; toss to coat and heat through.