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Place cranberries in a small bowl with 1 cup of orange juice. Let sit at room temperature for
at least 30 minutes.
Melt 2 tablespoons of butter in a medium skillet.
Add nuts and toast lightly for approximately 10 minutes, stirring occasionally.
Transfer to a paper towel to cool.
When cool, crumble or chop into small pieces.
Heat oven to 450°.
In a bowl, toss sweet potatoes with olive oil and orange juice. Add salt and pepper to
taste.
Spread potatoes out on a baking sheet and roast, stirring occasionally, until tender (10-15
minutes).
Set aside, meanwhile, bring 4-6 quarts of water with 1/4 cup of salt added to a boil.
Place the beans into the boiling water and cook until crisp tender (4-5 minutes). When finished,
plunge into an ice bath to stop the cooking. Drain.
This recipe can be made ahead up to this point.
When ready to serve, strain cranberries reserving the orange juice.
Melt 6 tablespoons of butter in a 12 inch skillet.
Add chopped sage and allow to cook for 30 seconds, stirring to blend the flavors.
Add green beans and spread them out in the pan.
Cook for 2-3 minutes without stirring.
Add the cooked sweet potatoes, toasted nuts and strained cranberries.
Toss altogether and cook 2-3 minutes, stirring occasionally.
Add the reserved orange juice,
stir well and cook until most of the liquid has evaporated (1-2 minutes).
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