Beets With Raspberry-Orange Glaze



10 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 102
Fat 1.3 g
Satfat 0.3 g
Protein 1.6 g
Carbohydrate 22.5 g
Cholesterol 0 mg
Iron 0.8 mg
Sodium 155 mg
Caloriesfromfat 11 %
Fiber 0.8 g
Calcium 16 mg


2 pounds medium beets (without green tops)
1/2 cup seedless raspberry jam
1/3 cup cran-raspberry drink
1 1/2 tablespoons reduced-calorie stick margarine
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon grated orange rind
3/4 teaspoon cornstarch
3 tablespoons thawed orange juice concentrate


Leave root and 1-inch stem on beets; scrub with a brush. Place in a large saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain and rinse under cold water. Drain; let cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch-thick slices.

Combine jam and next 5 ingredients in a large nonstick skillet; cook over medium-high heat until jam and margarine melt, stirring constantly. Add beets; cook until thoroughly heated, stirring frequently. Combine cornstarch and concentrate; stir until well blended. Add to beet mixture; cook until thick and bubbly, stirring constantly.