Ann's Radcliffe Beets Recipe
- 15 ounce Can beets -- sliced or possibly diced
- 1 x Orange
- 1/2 c. Red wine vinegar
- 1 Tbsp. Butter or possibly margarine
- 1/2 Tbsp. Cornstarch
- 1/4 c. Brown sugar
- 1/3 c. Reserved beet juice pn Salt and pepper
- Pour off 1/3 c. beet juice from can and reserve.
- Heat beets in remainder of liquid till simmering.
- Drain.
- Meanwhile, wash orange and pare thin strips of peel from skin.
- Slice peel into lengthwise threads and set aside.
- Squeeze 1/3 c. orange juice and add in to reserved beet juice.
- combine cornstarch, sugar, seasoning, vinegar, beet/orange juice and peel in medium saucepan.
- Bring to boil over medium heat, whisking constantly till thickened.
- Add in liquid removed beets and butter to pan and heat about 5 min.
- Serve immediately.
orange, red wine vinegar, butter, cornstarch, brown sugar, salt
Taken from cookeatshare.com/recipes/ann-s-radcliffe-beets-65631 (may not work)