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
- 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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