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      I went to vote on the Ocean Spray Cranberry recipe contest and found this recipe and it looks so very good!
      Cherlynn

      SWEET-N-SAVORY HARICOT VERTS

      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

      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.

      Makes 2 servings.

      *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.

      2009 Ultimate Cranberry Recipe Contest Finalist
      Kara Adanalian
      Fresno, CA

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