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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 1 |
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Directions: Pour off 1/3 cup beet juice from can and reserve. Heat beets in remainder
of liquid until simmering. Drain. Meanwhile, wash orange and pare thin
strips of peel from skin. Slice peel into lengthwise threads and set aside.
Squeeze 1/3 cup orange juice and add 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 until
thickened. Add drained beets and butter to pan and heat about 5 minutes.
Serve immediately.
| Ingredients:
15 Ounce(s) Can beets
1 Orange
1/2 Cup(s) Red wine vinegar
1 Tablespoon(s) Butter or margarine
1/2 Tablespoon(s) Cornstarch
1/4 Cup(s) Brown sugar
1/3 Cup(s) Reserved beet juice
1 Pinch(s) Salt and pepper |
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