Recipe#1083

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 gal. (26 lb or 4-No. 10 cn) beets, canned
2 3/4 qt. reserved liquid and water
1 tbsp. cloves, whole
2 1/4 cups (1 lb) sugar, granulated
3 tbsp. (2 oz) salt
1 cup (5 oz) cornstarch
1/2 cup lemon juice
1/4 cup lemon rind, grated
2 cups orange juice
1 cup (8 oz) butter or margarine

INSTRUCTIONS

Bring beets to a boil. Drain beets; reserve liquid. Add cloves to liquid; bring to a boil; cook 5 minutes. Remove cloves. Mix sugar, salt and cornstarch together. Stir into boiling liquid. Cook 5 minutes or until clear and thickened, stirring constantly. Add lemon juice, lemon rind, orange juice, and butter or margarine; stir until blended. Pour sauce over hot beets.