RASPBERRY GLAZED BEETS

RASPBERRY GLAZED BEETS image

Yield 8 Servings

Number Of Ingredients 10

3 lbs (1.5 kg) beets, trimmed
1/2 cup canned chicken broth
1/4 cup raspberry or red wine vinegar
1/4 cup orange juice
2 tbsp butter
1 tbsp fresh lemon juice
1 tbsp sugar
1 tsp grated orange peel
1/2 tsp salt
1/8 tsp freshly ground pepper

Steps:

Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer until tender, about 40 to 45 minutes; drain. When cool enough to handle, peel beets and cut into wedges. There should be about 3 cups. Beets may be prepared and refrigerated for up to 24 hours. Combine remaining ingredients (broth through pepper)in a non-reactive saucepan. Bring to a boil; boil until mixture is thickened and reduced by half. Stir in beets; reduce heat and simmer, stirring occasionally, until beets are heated through and glazed.