Anns "radcliffe" Beets Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Can beets, sliced or diced
1: Orange,
1/2 cup: Red wine vinegar,
1 tbsp: Butter or margarine,
1/2 tbsp: Cornstarch,
1/4 cup: Brown sugar,
1/3 cup: Reserved beet juice,
pn Salt and pepper,
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. From
Ann Conway
Recipe By : Concord Hospital Admitting Cookbook, Concord NH
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables