Beets With Raspberry-Orange Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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