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ChefAl  read our Harvard Beets recipe and calls our attention to a fancier and zestier version -

Yale Beets

1 16-oz. can sliced or diced beets
1 tablespoon cornstarch
1 tablespoon brown sugar, packed
dash of black pepper
3/4 cup orange juice
1/4 cup vinegar

Drain beets, reserving the liquid.  Measure and add enough water to make 2/3 cup. Mix cornstarch, brown sugar, salt and black pepper in 2-quart saucepan. Combine liquids, and gradually stir them into the dry ingredients.

Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute more.  Mix in beets and reheat to a boil.

The Sneaky Kitchen
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