2 tbsp. cornstarch
1 can frozen orange juice
1 can water (use empty oj can)
3/4 c. cider vinegar
1 1/4 c. brown sugar
1 tbsp. butter
4 small cans whole beets

Moisten cornstarch and smooth to a paste using 1/2 of the water. Mix all the other ingredients with the exception of butter and beets. Bring to a boil and add cornstarch. Stir to prevent lumping and cook until clear and thickened (about 18 minutes); add butter then beets. Heat well and serve.

Serves 8.

Submitted by: Carol Salie