Recipe courtesy of Harvard University Dining Services
- ½ cup dried sweetened cherries
- ½ tablespoon canola oil
- ½ small red onion, diced (scant ¼ cup)
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons cider vinegar
- ¼ cup water
- 1 pound green beans, trimmed
- Salt to taste (optional)
Begin by making the cherry glaze: Heat the oil in a small saucepan over medium heat. Add the red onion and cook for 3 to 4 minutes, or until tender.
Add the brown sugar to the onions. Stir to dissolve.
Add the dry cherries, vinegar, and water. Simmer mixture for 4 to 5 minutes, or until the cherries are soft and the liquid had reduced. Do not let the mixture cook until dry; if it begins to dry out, add more water in small amounts to keep it moist. Set the sauce aside.
Place the beans in a small steamer basket, and place the basket in a pot with a tightly fitting lid, above an inch of boiling water. Cover and cook over medium-high heat for about 3 minutes, keeping the beans slightly crisp.
Toss the steamed green beans with the cherry glaze, season with salt to taste (if desired), and serve.
Nutritional information per serving:
Calories: 140⁄ Protein: 3 g⁄ Carbohydrate: 28 g⁄ Fiber: 5 g⁄ Sodium: 10 mg
Saturated fat: 0 g⁄ Polyunsaturated fat: 0.5 g⁄ Monounsaturated fat: 1 g⁄
Trans fat: 0 g⁄ Cholesterol: 0 mg
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