Sunday, November 29, 2015

Mulled Apple Cider Green Beans With Cranberries

This is a recipe I developed years ago and have been making at Thanksgiving religiously every year since.  My husband's comment is always that he'd like to serve the green beans in a restaurant, so yes, they are THAT good.

The list of ingredients might seem a bit odd, but trust me, try it once.  You won't be sorry.

Also note, if you don't have apple cider I can understand that for sure.  You can substitute out apple juice for the cider, but try to get the no sugar added kind or the sauce might come out too sweet.

Mulled Apple Cider Green Beans With Cranberries
  • 1 package frozen whole green beans (if you have them.  I used cut ones this year, which didn't turn out QUITE as well I thought, but if that's what you have, use it)
  • 2/3 cup mulled apple cider (below is a mulled apple cider fake out if you need it)
  • 1 medium onion, diced
  • 1/3 cup dried cranberries
  • Olive oil
  • Salt and pepper
1.  Preheat skillet over high heat and add about 2 tbs olive oil to pan.  Add onion, reduce heat down to medium and cook until onion is translucent and sweet.  Add apple cider and dried cranberries  (if using regular apple cider or apple juice add 1/2 tsp. cinnamon and a pinch of ginger, cloves and nutmeg to the cider in the pan).  Cook until the liquid is significantly reduced and the cranberries are plump and nicely re-hydrated. 

2.  Place green beans in a pan and cook according to package directions, or place in microwave safe bowl and microwave on high for 4 to 5 minutes or until done (this stops the green beans from getting water logged while you're cooking the sauce).
3.  Pour green beans into cider mixture and mix green beans until well coated.  Salt and pepper to taste.

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