Beets With Raspberry-Orange Glaze

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 102
  • Fat: 1.3g
  • Saturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 22.5g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 155mg
  • Calories from fat: 11%
  • Fiber: 0.8g
  • Calcium: 16mg


  • 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


  1. 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.
  2. 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.
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