15 oz can beets -- sliced or diced
1 orange
1/2 cup red wine vinegar
1 tbsp butter or margarine
1/2 tbsp cornstarch
1/4 cup brown sugar
1/3 cup reserved beet juice
1 pinch salt and pepper
Directions
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
Servings: 1 servings
Ann's "Radcliffe" Beets Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written recipes as an idea can be tracked far back into history, in fact as far into history as the Egyptians, and possibly even further. In practice though, mostly, these early records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Ann's _Radcliffe_ Beets recipe.
