Serves 8 / Surprise your guests with a new take on the green-bean casserole. This one uses cranberries, a Thanksgiving essential. Brussels sprouts also work well as an alternative to green beans. If using frozen green beans, simply rinse under hot water in a colander until thawed and add to onion mixture to heat through.

 2 pounds fresh green beans, trimmed
2 tablespoons butter
1 sweet onion (such as Walla Walla or Vidalia), sliced
4 tablespoons dried cranberries
1 medium orange, zested and juiced
2 tablespoons balsamic vinegar
3 tablespoons tangerine-pomegranate juice (such as PomWonderful), or a blend of cranberry and orange juices

1. Steam green beans until fork-tender, 5 minutes for small beans, as much as 15 minutes for larger beans. If making ahead, drain and store in cold water.

2. In a large skillet, melt butter; add onions and cook over low heat until translucent. Turn up heat slightly and caramelize onions until golden, stirring occasionally, about 10 minutes. Add dried cranberries, orange zest, orange juice, vinegar, and tangerine-pomegranate juice. Simmer until liquid is reduced by half. Just before serving, add beans; toss to coat and heat through.

PER SERVING: 91 cal, 28% fat cal, 3g fat, 2g sat fat, 8mg chol, 3g protein, 16g carb, 3g fiber, 31mg sodium