14 Feb 2009
|Vinegar||1⁄4 Cup (4 tbs)|
|Juice||1⁄2 Cup (8 tbs)|
|Grated orange rind||1⁄4 Teaspoon|
|Orange juice||2 Tablespoon|
|Diced cooked beets/Sliced beets||2 1⁄2 Cup (40 tbs)|
Blend sugar, cornstarch and salt in saucepan.
Stir in vinegar, water and orange rind.
Cook, stirring, until sauce is smoothly thickened and clear.
Stir in orange juice, butter or margarine and beets.
Cover, and keep hot over low heat 10 minutes.
Harvard Beets Recipe