- 1-3/4 pounds whole fresh beets
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup cider vinegar
- 2 tablespoons orange marmalade
- 1 tablespoon butter
- Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and quarter beets; keep warm.
- Meanwhile, in another large saucepan, combine the sugar, cornstarch and salt; stir in vinegar. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in marmalade and butter until melted. Reduce heat to low. Add beets; heat through. Yield: 6 servings.
Originally published as Sweet & Sour Beets in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p48
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