Sides
Sauteed Green Beans with Cranberries and Walnuts
Yield: 6-8 servings
2/3
1
1
2
2
2/3
1-2
Cup dried cranberries
Cup fresh orange juice
Pound fresh green beans, trimmed
Tablespoons unsalted butter
Tablespoons finely chopped fresh sage
Cup walnut halves, coarsely chopped
Tablespoons maple syrup, optional
Place cranberries and orange juice in a small bowl and let sit at room temperature for at least
30 minutes.
Bring 4 quarts of salted water to boil in large pot. Put beans in boiling water and cook until
just tender throughout, 4 to 5 minutes. Drain beans well in a colander. (If making ahead,
plunge the hot green beans into an ice bath to stop the cooking, drain well and set aside until
ready to proceed with recipe.)
Strain the cranberries and reserve the juice. Melt the butter in a large 12-inch skillet over
medium-high heat until bubbling but not browned. Add the chopped sage and let sizzle for
just a few seconds, stirring, to flavor the butter and crisp the sage. Add walnuts spreading
them out in the pan allowing them to toast, about 3 minutes, stirring occasionally. Add the
green beans and drained cranberries and let them cook, stirring occasionally, until beans are
starting to brown, about 3-4 minutes. Add 1-2 Tablespoons of maple syrup, if desired, along
with reserved orange juice. Stir well and cook until most of the liquid has evaporated and
everything is heated through, about 2-3 minutes. Taste and season with salt and pepper as
needed. Transfer to a serving dish and serve immediately.
2106‐45th Street Highland, IN 46322 (219) 922‐4534 www.mrsdornbergs.com