Pomegranate-Glazed Green Beans
Green beans are a popular vegetable in our house. They get a nice zing from this slightly tangy glaze featuring fruit juices, vinegar, maple syrup and seasonings.—Geraldine Saucier, Albuquerque, New Mexico
Ingredients
- 1-1/2 pounds fresh green beans, trimmed
- 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 zest
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup dried cranberries
Reviews
This was a bit bitter and way too citrusy for us. If I make it again, I would probably drop the vinegar and reduce the orange juice, or just get rid of it altogether. I also didn't add the maple syrup and used just white vinegar because I couldn't find white balsamic vinegar, if it comes in a white variety, and I didn't have any regular balsamic vinegar. Overall, this recipe looked and sounded way better than it turned out for us.
Very easy, very delicious, but the acidic components of the sauce discolored my green beans. When I make it again, I will reserve the sauce and only drizzle it on after I plate up the servings of beans.
I made these for Thanksgiving dinner last night and they were a big hit. The glaze adds a bright flavor to the beans. Easy enough to make on a weeknight, yet special enough for a dinner party. For added texture and color, garnish beans with some pomegranate seeds.