I've never had pomegranate before, so I was excited about this week's Cook's Corner ingredient challenge. I scored at the grocery store and found a little bottle of Pom juice and a little cup of the seeds. The juice I used for the following recipe, the seeds I'm looking forward to trying over the next few days.
Green beans are a standard side
here, and while Jake likes them with just butter and honey, I've been
hoping for something different. I searched through Taste of Home's database and came up with this recipe. Two small changes- I used steam-in-bag green beans and changed the onion powder to some dried shallots. Very easy, very delicious, but the acidic components of the sauce discolored my green beans. Combined with having to photograph after sunset under energy efficient bulbs, it made for an unattactive dish. I would probably make it again, reserve the sauce and only drizzle it on after I plate up the servings of beans. Thanks so much to Geraldine S for sharing the recipe!
* Exported from MasterCook *
Pomegranate-Glazed Green Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds fresh green beans -- trimmed-- used steam in bag green beans.
1/3 cup orange juice
1/4 cup pomegranate juice
3 tablespoons butter
2 tablespoons white balsamic vinegar
1 tablespoon maple syrup
2 teaspoons grated orange peel
1 teaspoon onion powder- used 1 heaping tablespoon of dried shallots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries
In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender.
In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange peel and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat. Yield: 6 servings.