2 medium beets, peeled and quartered
1/2 tsp. ground nutmeg
1 cup cranberry juice
1 tsp. grated orange rind
2 tbsp. butter
2 tbsp. sugar
4 tsp. cornstarch

Place beets in a 3-1/2 to 4-quart slow cooker. Sprinkle beets with nutmeg. Add cranberry juice and finely grated orange rind (don't use any of the white portion of the rind because it is bitter).

Dot with butter. Cover and cook on low for 6-7 hours. The last 15 minutes, turn to high setting.

In small bowl, combine sugar and cornstarch. Remove 1/2 cup cooking liquid from cooker, stir into cornstarch mix. Stir cornstarch mix into beets and liquid in cooker. Cover, cook for 15 minutes, or until thickened.

Submitted by: Sherry Monfils