Beets With Raspberry-Orange Glaze

Ingredients

• 2 pounds beets green (without tops)
• 0.8 teaspoon cornstarch 
• 0.3 teaspoon ground ginger 
• 1.5 tablespoons butter reduced-calorie
• 3 tablespoons orange juice concentrate thawed
• 0.3 teaspoon orange rind grated
• 0.3 cup cran-raspberry drink 
• 0.5 cup raspberry jam seedless
• 0.3 teaspoon salt 

Equipment

• frying pan
• sauce pan

Directions

1. Leave root and 1-inch stem on beets; scrub with a brush.
2. Place in a large saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender.
3. Drain and rinse under cold water.
4. Drain; let cool. Trim off beet roots; rub off skins.
5. Cut beets into 1/4-inch-thick slices.
6. Combine jam and next 5 ingredients in a large nonstick skillet; cook over medium-high heat until jam and margarine melt, stirring constantly.
7. Add beets; cook until thoroughly heated, stirring frequently.
8. Combine cornstarch and concentrate; stir until well blended.
9. Add to beet mixture; cook until thick and bubbly, stirring constantly.