The cranberries sort of melt and almost form a sweet caramelized sauce with the mango juice. Of course, if you don't trust me, you could omit the mango juice and just use a bit of water to deglaze the pan. Plan on having some extra cranberries to toss on for garnish, if you'd like. This recipe is vegetarian, vegan and gluten-free.
- 1 pound fresh green beans, trimmed
- water for boiling
- 2 tbsp oil or margarine
- 1/3 cup dried cranberries
- 1/2 tsp salt
- 1/4 cup mango juice
Melt margarine over medium low heat in a large skillet, and add green beans. Allow to cook for a minute or two, then add cranberries and mango juice, gently tossing to combine well. Season with salt, and simmer for 3-4 more minutes, stirring occasionally, until most of the liquid has been absorbed.
Enjoy this unusual vegetarian and vegan green bean side dish with at your Thanksgiving or Christmas dinner.
Like cranberries? Check out more healthy holiday cranberry recipes.