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

1. Pour off 1/3 c. beet juice from can and reserve.
2. Heat beets in remainder of liquid till simmering.
3. Drain.
4. Meanwhile, wash orange and pare thin strips of peel from skin.
5. Slice peel into lengthwise threads and set aside.
6. Squeeze 1/3 c. orange juice and add in to reserved beet juice.
7. combine cornstarch, sugar, seasoning, vinegar, beet/orange juice and peel in medium saucepan.
8. Bring to boil over medium heat, whisking constantly till thickened.
9. Add in liquid removed beets and butter to pan and heat about 5 min.
10. Serve immediately.

orange, red wine vinegar, butter, cornstarch, brown sugar, salt

Taken from cookeatshare.com/recipes/ann-s-radcliffe-beets-65631 (may not work)