Set a pot of salted water to boil over high heat and blanch the green beans for two minutes, just until bright green and still crisp. Drain the beans and run cold water over them to stop the cooking process.
Melt the butter in a medium skillet set over medium heat. Add in the shallots, season with salt and pepper, and cook until lightly golden brown. Deglaze the pan with the sherry vinegar and stir in the syrup and mustard. Add the green beans and dried cranberries into the pan and toss well to combine and reheat the beans.
Season to taste with salt and pepper and serve immediately.
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