Ingredients
1-1/2 pounds fresh green beans, trimmed1/3 cup orange juice1/4 cup pomegranate juice3 tablespoons butter2 tablespoons white balsamic vinegar1 tablespoon maple syrup2 teaspoons grated orange zest1 teaspoon onion powder1/2 teaspoon salt1/4 teaspoon pepper1/4 cup dried cranberries
Preparation
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 zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.
