1/2 can (8 oz) organic jellied cranberry sauce (no corn syrup)
1/2 c. raw cranberries
2 large grapefruits, peeled, sectioned, and chopped
sea salt
parsley
dash crushed red pepper
dash garlic salt
Steam the green beans until bright green and tender, about 5 minutes. Do not over cook. While the green beans are cooking, peel the grapefruit and remove the seeds. We sectioned the grapefruit and then chopped the individual sections to add to the beans at the end.
Once the beans are finished steaming, drain them if necessary. Add the organic cranberry sauce and stir well over low heat. Stir until the cranberry sauce has mixed in like a marmalade and coated the green beans.
Add the whole cranberries and chopped grapefruit sections. Sprinkle in the seasonings and mix well. Serve warm. This is a great quick recipe for the holiday craziness which relies on the sweetness of the cranberry (and sauce) as well as the grapefruit for the sweet-tooth appeal. We opted out of marshmallow sweet potatoes and many other sugary sides and enjoyed this as our sweet side instead. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Easy Maple-Molasses Pecan Carrots.
Once the beans are finished steaming, drain them if necessary. Add the organic cranberry sauce and stir well over low heat. Stir until the cranberry sauce has mixed in like a marmalade and coated the green beans.
Add the whole cranberries and chopped grapefruit sections. Sprinkle in the seasonings and mix well. Serve warm. This is a great quick recipe for the holiday craziness which relies on the sweetness of the cranberry (and sauce) as well as the grapefruit for the sweet-tooth appeal. We opted out of marshmallow sweet potatoes and many other sugary sides and enjoyed this as our sweet side instead. We had these with Rotisserie Rosemary Lamb, some homemade sweet potato chips made with the Saladmaster, and Easy Maple-Molasses Pecan Carrots.
Serves: 6-8
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