Beets In Sweet Orange Sauce Recipes

Steps:

• In a large skillet, combine the first 5 ingredients. Bring to a boil; cook and stir until thickened, 3-4 minutes. Add the beets; cook and stir until most of the liquid is absorbed, 6-8 minutes longer.

Steps:

• Place steamer basket in 1/2 inch water in Dutch oven (water should not touch bottom of basket). Place beets in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 45 to 50 minutes (add boiling water during steaming if necessary) or until tender; drain.
• Place beets back in Dutch oven (without steamer basket). Stir in orange peel, orange juice and brown sugar. Cook uncovered over medium-high heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets are glazed. Stir in parsley and ginger.

Steps:

• Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges.
• Combine beets and remaining ingredients in medium nonaluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper.
• (Can be made 1 day ahead. Chill. Rewarm over low heat, stirring often.) Serve hot.

Steps:

• Drain the beets reserving 1/3 cup of liquid; set beets aside.
• In a medium size saucepan, mix together the reserved liquid along with remaining ingredients, except beets.
• Stir to combine thoroughly and bring to a boil over medium heat.
• Cook stirring constantly until mixture begins to thicken, stir in beets and continue to cook for 2 to 3 minutes or until heated thorough.
• These can be served either hot, room temperature or they are fantastic cold.

Steps:

• 1. In a medium saucepan, combine the cornstarch, brown sugar, and salt; gradually whisk in the orange juice and the apple cider vinegar.
• 2. Cook over medium heat, whisking constantly, until thickened and bubbly.
• 3. Add drained beets and cook over medium heat until thoroughly heated.
• 4. Serve in a pretty glass serving dish.

Steps:

• Mix the cornstarch with 4 tbsp cold water. Put to the side.
• In a sauce pan, combine lemon juice, orange juice, 1 cup of water, and sugar. Stir over medium heat until the sugar dissolves, then increase heat and bring to a boil.
• Remove the pan from the heat and stir in the cornstarch and cold water that was set aside.
• Return the pan to heat and stir constantly until the sauce thickens.
• Once sauce has thickened, remove from heat and add butter. Stir until the butter is melted.
• Serve.

Steps:

• In saucepan, combine sugar, cornstarch and salt; slowly stir in orange juice.
• Add butter or margarine and orange zest.
• Over medium heat, cook until thickened, stirring constantly.
• Reduce heat to low, add beets and cook just until heated through, stirring occasionally.

Steps:

• Place beets in a 3-qt. slow cooker. Mix sugar, brown sugar, cornstarch and salt. Stir in orange juice and vinegar. Pour over beets; dot with butter., Place cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose cloves; tie securely with string. Place bag in slow cooker. Cook, covered, on low until 7-8 hours, until beets are tender. Discard spice bag.

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

Steps:

• Cook the beets until tender in boiling salted water, drain, slip the beet skins off with your fingers.
• Zest and segment the orange, remove the pith and seeds.
• In a small sauce pan heat the apricot preserves and mix in the orange segments with the liqueur, simmer for a couple of minutes.
• Place the beets in a serving dish, smother with sauce and garnish with orange zest.
• This actually is plenty for 2 -- I generally freeze half.