Sunshine Beets

Serves: 5
Total Calories: 420


2 tablespoons brown sugar packed
1 tablespoon cornstarch
1/4 cup orange juice concentrate
1 tablespoon lemon juice
2 tablespoons orange marmalade
1/2 tablespoon butter or margarine
2 (16-ounce) cans beets diced, well drained


At least 30 minutes or up to 24 hours before serving:

Butter a 1-quart casserole. In a small saucepan, mix brown sugar and cornstarch. Stir in orange and lemon juices. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until shiny and thickened. Stir in marmalade and butter or margarine until blended.

Stir in beets. Place in casserole. If making ahead, cover and refrigerate up to 24 hours.

Bake, covered, in a preheated 350° oven for 20 to 25 minutes or until heated through and edges are bubbly.

Nutritional Facts:

Serves: 5
Total Calories: 420
Calories from Fat: 95

This Sunshine Beets recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.

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