| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 4 | Servings. | ||
INGREDIENTS
| 1 | bn | Beets |
| 1 | c | Water |
| 3/4 | ts | Kosher salt |
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1/4 | c | Orange juice |
| 2 | tb | Lemon juice |
| 1/2 | ts | Orange rind; (grated) |
| 1 | tb | Parve margarine |
INSTRUCTIONS
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" <[email protected]> on Aug 19, 1998, converted by MM_Buster v2.0l.
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