Holiday Green Beans

DrGaellon's Note:

My sister wanted something with green beans that wasn't green bean and mushroom casserole. I knocked this together after being inspired by several other recipes on here. Cook's Illustrated has noted that reducing supermarket balsamic vinegar with a bit of sugar can yield something that passes for a high-quality balsamic, so I took advantage of that idea here.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1/4 cup orange juice
• 1/4 cup supermarket balsamic vinegar
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon ground ginger
• 1/4 cup sliced almonds
• 1 lb frozen green beans or 1 lb fresh green beans
• 1/2 cup dried cranberries

Directions:

1. In a small saucepan, combine orange juice, balsamic vinegar, orange zest and ginger. Simmer over medium heat until syrupy and reduced by half. (If you have access to a really good-quality, syrupy, aged balsamic vinegar, reduce the orange juice by half with the zest and ginger, then add 1-2 tbsp of the good vinegar off heat.).
2. In a small, dry skillet, toast almonds over medium-low heat until lightly browned. Stir very often to prevent burning. As soon as you begin to smell nuts, pour out onto a sheet pan or plate and spread out to cool.
3. Steam or microwave green beans until tender-crisp. Toss green beans and cranberries with glaze until coated. Sprinkle with almonds and serve.