RASPBERRY GLAZED BEETS

Ingredients

• 3 lb beets, trimmed
• 1/2 cup canned chicken broth
• 1/4 cup raspberry or red wine vinegar
• 1/4 cup fresh orange juice
• 2 tbsp salted butter
• 1 tbsp fresh lemon juice
• 1 tbsp granulated sugar
• 1 tsp grated orange peel
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper

Directions

1. Place beets in a large saucepan; cover with salted water. Bring to a boil. Reduce heat and simmer until tender, about 40 - 45 minutes; drain. When cool enough to handle, peel beets and cut into wedges. There should be about 3 cups. Beets may be prepared and refrigerated for up to 24 hours.
2. Combine broth, vinegar, orange juice, butter, lemon juice, sugar, orange peel, salt and pepper in a non-reactive saucepan. Bring to a boil; boil until mixture is thickened and reduced by half. Stir in beets; reduce heat and simmer, stirring occasionally, until beets are heated through and glazed.