1 tbsp. cornstarch
1 tbsp. sugar
Dash of salt
1 c. cranberry juice
2 (16 oz.) cans sliced beets
1/4 orange peel, shredded

In medium saucepan, blend cornstarch, sugar and dash of salt. Gradually stir in cranberry juice. Cook quickly until mixture thickens and bubbles. Add the beets and orange peel. Simmer uncovered for 10 minutes. 6 to 8 servings.