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Beets in Orange Lemon Sauce for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each

3 gallon (26 lb or 4-No. 10 can) beets, canned
2 3/4 quart reserved liquid and water
1 tablespoon cloves, whole
2 1/4 cups (1 lb) sugar, granulated
3 tablespoon (2 oz) salt
1 cup (5 oz) cornstarch
1/2 cup lemon juice
1/4 cup lemon rind, grated
2 cups orange juice
1 cup (8 oz) butter or margarine

Bring beets to a boil. Drain beets; reserve liquid. Add cloves to liquid; bring to a
boil; cook 5 minutes. Remove cloves. Mix sugar, salt and cornstarch together. Stir into
boiling liquid. Cook 5 minutes or until clear and thickened, stirring constantly. Add
lemon juice, lemon rind, orange juice, and butter or margarine; stir until blended. Pour
sauce over hot beets.




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