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Recipe Name: Ann's "radcliffe" Beets Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

15 Ounce(s) Can beets, sliced or diced
1 Orange
1/2 Cup(s) Red wine vinegar
1 Tablespoon(s) Butter or margarine
1/2 Tablespoon(s) Cornstarch
1/4 Cup(s) Brown sugar
1/3 Cup(s) Reserved beet juice
Pinch(s) Salt and pepper
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 From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 569
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 1.7mg
Sodium: 447.1mg
Potassium: 1677mg
Carbohydrates: 107.6g
Fiber: 12.1g
Sugar: 89.3g
Protein: 7.6g

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