This dish combines snap peas with the seasonal flavors of cranberries and apple cider. The result is a dish that easily fits into holiday meals.
Just before serving, prepare the sauce and, in batches, add the sugar snaps until warmed through.
Make Ahead: The sugar snaps can be cooked and then immediately cooled in an ice-water bath early on the day they will be served. Wrap the dry vegetables in a loose towel or paper towels and refrigerate.
Servings: 10 - 12
- 2 pounds sugar snap peas, rinsed, strings removed from the top and undersides of the pods by pulling away (see NOTE)
- 6 ounces dried sweetened cranberries (about 1 1/3 cups, chopped)
- 2 cups apple cider
- 4 tablespoons (1/2 stick) chilled unsalted butter, cut into small pieces
Bring a large pot of salted water to a boil over high heat.
Add half of the sugar snap peas and cook for 3 to 4 minutes after the water returns to the boil; the snaps will be bright green and cooked but still slightly crisp. Use a large slotted spoon to transfer to a large serving bowl. If using right away, drain and check for any remaining strings. Repeat with the remaining sugar snaps.
Combine the cranberries, apple cider and salt to taste in a large saucepan over medium-high heat. Cook for 3 to 4 minutes, until the cider has reduced by about half. Reduce the heat to medium; add the butter in several additions, whisking until incorporated. Taste and add salt as needed.
Pour the sauce over the sugar snap peas, stirring until they are evenly coated. Serve immediately.
NOTE: De-stringing the sugar snaps is also very easy to do after they have been cooked.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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