Sweet-n-Savory Haricot Verts

This is a recipe I got from Ocean Spray. I loved this recipe as it had the right combination of spiciness and sweetness that we all liked. Another point I liked about this was that it had all the ingredients like almonds, cranberries and beans that my daughter likes and is very attractive to the eye with the combination of green and red. If you want a change from the routine cranberry or bean dishes, you should definitely give this a try.

INGREDIENTS:

1/4 cup sherry
1/4 cup 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 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.