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
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|Serving Size: 1 Serving (945g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 206 (28%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 24.6mg||8 %|
|Sodium 57.9mg||2 %|
|Potassium 488mg||13 %|
|Total Carbohydrate 126.8g||37 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 123.4g|
|Protein 1.5g||2 %|
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Calories per serving: 737
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