HARVARD BEETS

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
VINEGAR,DISTILLED 1-1/8 lbs 2-1/4 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. Add cloves to liquid; 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, vinegar, 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
100 cal 20 g 1 g 2 g 0 mg 538 mg 25 mg

Portion

3/4 Cup

Yield

100


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