Ann's Radcliffe Beets

• 1 (15 oz) can beets, sliced or diced
• 1 orange
• 1/2 cup red wine vinegar
• 1 tablespoon butter or margarine
• 1/2 tablespoon cornstarch
• 1/4 cup brown sugar
• 1/3 cup reserved beet juice
• pinch salt and pepper

Pour off 1/3 cup beet juice from can and reserve. Heat beets in remainder of liquid until simmering. Drain. Meanwhile, wash orange and pare thin strips of peel from skin. Slice peel into lengthwise threads and set aside. Squeeze 1/3 cup orange juice and add to reserved beet juice. combine cornstarch, sugar, seasoning, vinegar, beet/orange juice and peel in medium saucepan. Bring to boil over medium heat, whisking constantly until thickened. Add drained beets and butter to pan and heat about 5 minutes. Serve immediately.
Serves 4.
From A. Conway