Recipe - Anns Radcliffe Beets

15 ounce Can beets cut or sliced up or minced
1 Orange
One half cup Red wine vinegar
1 tablespoon Butter or margarine
One half tablespoon Cornstarch
One fourth cup Brown sugar
1/3 cup Reserved beet juice
pn Salt and pepper

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. From Ann Conway

Recipe By : Concord Hospital Admitting Cookbook, Concord NH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini