PENNSYLVANIA DUTCH BEETS

PENNSYLVANIA DUTCH BEETS

• 1 can small whole beets 
• 1 can ( 8 oz. ) fresh orange juice, thawed
• 1 can water (use orange juice can to measure)
• 3/4 cup cider vinegar
• 1 1/4 cups brown sugar, packed tight
• 2 tbls. cornstarch
• 1 tbls. butter

Make paste of the cornstarch and one-half the can of water.  Mix the thawed orange juice, the rest of the water, vinegar and brown sugar in a saucepan and bring to a boil.  Add the cornstarch mixture, stirring gently to keep smooth.  Cook until clean and thickened, about 6 to 7 minutes.  Add the butter, then the beets and heat until the beets are thoroughly hot.  Serve at once.  This makes a delicious and attractive side dish for any meal.