Harvard beets #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16 ounce) sliced beets |
| ¼ | cup | Sugar |
| 1½ | teaspoon | Cornstarch |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Grated orange peel |
Directions
Drain beets, reserving 2 T. of beet juice. Set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice. Bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange peel. Heat through. MC formatting by bobbi744@...
NOTES : Recipe from Jean Ann Perkins of Newburyport, MD. Recipe by: Taste of Home, Dec.'94, p. 13
Posted to MC-Recipe Digest V1 #473 by Roberta Banghart <bobbi744@...> on Feb 05, 1997.