Pour off 1/3 cup beet juice from the can and reserve. Heat beets in
remaining 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 mixture and peel in medium saucepan. Bring to boil over
medium heat, whisking constantly until thickened.
beets and butter to pan and heat about 5 minutes.
From A. Conway