Title: Ann's "Radcliffe" Beets
Categories: Vegetables
Yield: 1 Servings

15 oz Can beets -- sliced or diced
1 Orange
1/2 c Red wine vinegar
1 tb Butter or margarine
1/2 tb Cornstarch
1/4 c Brown sugar
1/3 c 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