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Sweet-n-Savory Green Beans
MAKES 6 SERVINGS
DIRECTIONS:
If using fresh green beans, cook in salted boiling water for 3
to 4 minutes or until just tender. Drain; rinse in cold water.
Combine onion, water and salt in large skillet. Cook over
medium-high heat until water evaporates. Add beans, garlic,
butter, cumin and curry powder; stir to coat beans. Stir in
dried cranberries, sherry, juice cocktail and pepper. Reduce
heat to medium-low; cook for 5 to 10 minutes or until liquid
evaporates and mixture is heated through. Sprinkle with
almonds.
*If desired, lightly toast cumin seed in small skillet and
pound with mortar and pestle to bring out flavor.
**To toast almonds, cook in small nonstick skillet over
medium heat, stirring constantly, for 5 to 6 minutes or until
golden brown and fragrant. Toasted salted Marcona
almonds can be substituted.
INGREDIENTS:
1/4 cup sherry
1/4 cup Ocean Spray® Cranberry Juice
Cocktail
Freshly ground black pepper to taste
1/2 cup blanched almonds, toasted**
10 ounces fresh or frozen green beans
1 small onion, sliced
2 tablespoons water
1/2 teaspoon salt
2 cloves garlic, sliced
2 tablespoons butter
1 teaspoon cumin seed*
1 teaspoon curry powder
4 ounces Ocean Spray® Craisins®
Original Dried Cranberries
DISCOVER DELICIOUS
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