- 1/4 cup sherry
- 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
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 6 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