| 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" <jwelch176@hotmail.com> on
Aug 19, 1998, converted by MM_Buster v2.0l.
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