BEETS IN ORANGE-LEMON SAUCE

Ingredients

Ingredient Weight Measure Issue
BEETS,CANNED,SLICED,INCL LIQUIDS 39 lbs 4 gal 2 qts
CLOVES,GROUND 1/3 oz 1 tbsp
CORNSTARCH 6-3/4 oz 1-1/2 cup
WATER,COLD 1-5/8 lbs 3 cup
SUGAR,GRANULATED 1-1/2 lbs 3-3/8 cup
SALT 5/8 oz 1 tbsp
JUICE,LEMON 6-1/2 oz 3/4 cup
LEMON RIND,GRATED 5/8 oz 3 tbsp
JUICE,ORANGE 1-2/3 lbs 3 cup
MARGARINE 8 oz 1 cup

Method

1 Drain beets; reserve liquid for use in Step 2 and beets for use in Step 6.
2 Take reserved liquid and add water to equal 4 quarts per 100 portions and add cloves; bring to a boil.
3 Dissolve cornstarch in cold water; add to boiling liquid. Cook 5 minutes; stirring constantly until thick and clear.
4 Add sugar, salt, lemon and orange juices, lemon rind, and margarine or butter to thickened mixture, stir until blended.
5 Add drained beets to sauce. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
103 cal 21 g 2 g 2 g 0 mg 539 mg 26 mg

Portion

3/4 Cup

Yield

100


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