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Categories:
beets seedless raspberry jam cran-raspberry drink margarine salt ground ginger orange rind cornstarch orange juice
Viewed: 38 - Published at: 9 years agoIngredients
- 2 pounds medium beets (without green tops)
- 1/2 cup seedless raspberry jam
- 1/3 cup cran-raspberry drink
- 1 1/2 tablespoons reduced-calorie stick margarine
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon grated orange rind
- 3/4 teaspoon cornstarch
- 3 tablespoons thawed orange juice concentrate
Method
- Leave root and 1-inch stem on beets; scrub with a brush. Place in a large saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse under cold water. Drain; let cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick slices.
- Combine jam and next 5 ingredients in a large nonstick skillet; cook over medium-high heat until jam and margarine melt, stirring constantly. Add beets; cook until thoroughly heated, stirring frequently. Combine cornstarch and concentrate; stir until well blended. Add to beet mixture; cook until thick and bubbly, stirring constantly.
