Prep 10 mins
Cook 10 mins
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.
- 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
- 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.).
- 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.
- Steam or microwave green beans until tender-crisp. Toss green beans and cranberries with glaze until coated. Sprinkle with almonds and serve.