Orange Mamalade and Cranberry Juice Cocktail add a sweet and tangy glaze to cooked beets. It's a colorful, festive side dish for a holiday meal.
- 2 pounds fresh red beets - cooked, drained, peeled and julienne cut
- 1 cup cranberry juice cocktail
- 1 T. cornstarch
- 1 tsp. salt
- 1/4 cup orange marmalade
Peel and cut the cooked beets; set aside. In a separate, medium saucepan, whisk the cranberry juice cocktail, cornstarch and salt together. Cook on medium-high heat, stirring constantly, until thickened and shiny. Stir in the orange marmalade, then add the cooked julienne cut beets. Simmer for about 10 minutes or until the beets are glazed and heated through.
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