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Source: The Best of Jewish Cooking Cut off tops of beets; peel thinly, then dice. Bring water to boil in saucepan, add 1/2 tsp. salt and diced beets. Add more water if necessary. Boil gently, tightly covered, 20-30 minutes until tender. If using pressure cooker, cook 5-6 minutes. Drain beets, reserving liquid. Combine sugar, cornstarch and 1/4 tsp. salt in top of double boiler. Stir in 1/4 cup liquid from cooked beets and the orange juice. Cook over direct heat until thick and smooth, stirring constantly. Remove from heat; stir in lemon juice, orange rind and margarine. Add beets, mix lightly. Place over boiling water until thoroughly heated through. Posted to JEWISH-FOOD digest by "Julie D. Welch"
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|Serving Size: 1 Servings. (81g)|
|Recipe Makes: 4 Servings.|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 219.3mg||8 %|
|Potassium 50.7mg||1 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 22.5g|
|Protein 0.2g||0 %|
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Calories per serving: 87
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