Beets with Mandarin Oranges
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Dry white wine/Liquid drained from mandarin oranges with 4 tablespoon lemon juice instead of 2||1⁄3 Cup (5.33 tbs)|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
|Canned small whole beets||2 Pound, drained (2 Can)|
In a saucepan combine sugar and cornstarch.
Add lemon juice and wine or orange liquid; stir until well blended.
Add butter and cook over medium heat, stirring, until it boils and thickens.
Remove from heat.
Lightly combine drained oranges and beets in greased 1 1/2-quart casserole.
Pour over thickened sauce.
Cover casserole and refrigerate until you plan to serve it.
Then heat in moderate oven (350°) for about 15 minutes, or until heated through.
If you prefer to serve this dish right away, combine sauce with oranges and beets in saucepan; cover and cook slowly just until heated through.
Makes 6 to 8 servings.