6 quarts beets (two no. 10 cans), sliced or diced
1 1/2 quarts beet juice
1 bay leaf
1 teaspoon whole cloves
12 ounces granulated sugar
1 ounce salt (1 1/2 tbsp)
6 ounces cornstarch
4 ounces margarine
2 cups cider vinegar
Servings: 50
1. Drain beets. Reserve juice for sauce.
2. Add bay leaf and cloves to beet juice. Heat to boiling point. Remove bay leaf.
3. Combine dry ingredients. Add to beet juice while stirring briskly. Cook until thickened and clear.
4. Add margarine and vinegar. Stir until mixed and margarine is melted. Heat beets. Add sauce.
Notes: For fresh beets, use 10 lb EP (13 lb AP).
VARIATIONS:
Beets with Orange Sauce. Omit bay leaf, cloves, and vinegar. Add 2 cups orange juice and 1/2 cup lemon juice.
Hot Spiced Beets. Drain juice from two No. 10 cans sliced beets and add 1 Tbsp whole cloves, 1 1/2 Tbsp salt, 1/2 tsp cinnamon, 1 lb brown sugar, 8 oz granulated sugar, and 1 qt cider vinegar. Cook 10 minutes. Pour sauce over beets and heat to serving temperature.
1 1/2 quarts beet juice
1 bay leaf
1 teaspoon whole cloves
12 ounces granulated sugar
1 ounce salt (1 1/2 tbsp)
6 ounces cornstarch
4 ounces margarine
2 cups cider vinegar
Servings: 50
1. Drain beets. Reserve juice for sauce.
2. Add bay leaf and cloves to beet juice. Heat to boiling point. Remove bay leaf.
3. Combine dry ingredients. Add to beet juice while stirring briskly. Cook until thickened and clear.
4. Add margarine and vinegar. Stir until mixed and margarine is melted. Heat beets. Add sauce.
Notes: For fresh beets, use 10 lb EP (13 lb AP).
VARIATIONS:
Beets with Orange Sauce. Omit bay leaf, cloves, and vinegar. Add 2 cups orange juice and 1/2 cup lemon juice.
Hot Spiced Beets. Drain juice from two No. 10 cans sliced beets and add 1 Tbsp whole cloves, 1 1/2 Tbsp salt, 1/2 tsp cinnamon, 1 lb brown sugar, 8 oz granulated sugar, and 1 qt cider vinegar. Cook 10 minutes. Pour sauce over beets and heat to serving temperature.
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