Cranberry-Glazed Beets Recipe

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Cranberry-Glazed Beets Recipe

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Why serve ordinary beets when you can dress them up with an extraordinary cranberry glaze? Folks who don't care for beets will find them irresistible.—Louise Piper, Garner, Iowa
Recommended: 30 Fall Harvest Salads
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 can (15 ounces) sliced beets
  • 4 teaspoons cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon salt
  • 1 cup cranberry juice
  • 1/3 cup raisins

Directions

Drain the beets, reserving 1/4 cup juice; set aside. In a saucepan, combine cornstarch, sugar, vinegar and salt; mix until smooth. Stir in beet juice and cranberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in raisins and let stand for 5 minutes. Add beets cook over low heat for 2 minutes or until heated through. Yield: 4-6 servings.
Originally published as Cranberry-Glazed Beets in Country Woman September/October 1996, p35

Nutritional Facts

3/4 cup: 81 calories, 0 fat (0 saturated fat), 0 cholesterol, 189mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 1g protein.

  • 1 can (15 ounces) sliced beets
  • 4 teaspoons cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon white wine vinegar
  • 1/8 teaspoon salt
  • 1 cup cranberry juice
  • 1/3 cup raisins
  1. Drain the beets, reserving 1/4 cup juice; set aside. In a saucepan, combine cornstarch, sugar, vinegar and salt; mix until smooth. Stir in beet juice and cranberry juice; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in raisins and let stand for 5 minutes. Add beets cook over low heat for 2 minutes or until heated through. Yield: 4-6 servings.
Originally published as Cranberry-Glazed Beets in Country Woman September/October 1996, p35

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