Harvard Beets - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/2 c. orange juice
1/2 c. lemon juice
1/4 c. sugar
1/4 c. oleo or butter
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/2 tsp. salt
1/4 tsp. pepper
4 c. julienne beets (2 lb. or 2 cans), drained

Preparation

In double boiler, blend 2 tablespoons cornstarch with orange juice and lemon until smooth.
Place over heat and stir constantly until thick.
Remove from heat and add 1/4 cup sugar and oleo, rinds, salt and pepper.
Stir until sugar dissolves.
Blend well. Stir in beets and heat over low heat.
Serves 6 to 8.