Ingredients

1 1/2 lb. beets
1/2 C. sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1/2 C. cider vinegar
2 Tbsp. orange or ginger marmalade
2 Tbsp. butter or margarine

Cooking Instructions

Gently wash beets, leaving skins intact. Remove leaves. Place beets in a large saucepan. Cover with cold water and bring to boiling. Reduce heat and simmer, covered for 5 minutes, or until beets are tender. Drain beets. Cover with cold water and slip off skins. Cut beets into 1/2″ cubes and set aside. In a medium saucepan, combine sugar, cornstarch, and salt and mix well. Stir in vinegar. Over medium heat, bring to boiling, stirring constantly. Mixture will be thickened and translucent. Add marmalade and butter and heat, stirring, until butter melts. Add beets and cook over low heat, stirring occasionally, until beats are heated through, about 10 minutes. Serves 6.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)