Cranberry-Glazed Beets Recipe
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
- 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
- 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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