Drain beets, reserving 2 T. of beet juice. Set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice. Bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange peel. Heat through. MC formatting by email@example.com NOTES : Recipe from Jean Ann Perkins of Newburyport, MD. Recipe by: Taste of Home, Dec.94, p. 13 Posted to MC-Recipe Digest V1 #473 by Roberta Banghart
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|Serving Size: 1 Serving (49g)|
|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 0.2mg||0 %|
|Potassium 19.5mg||1 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 39g|
|Protein 0.1g||0 %|
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Calories per serving: 152
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