Jaffa jazzy beets

16 Servings

Ingredients

Quantity Ingredient
5⅓ bunch Beets; peeled & -sliced thin
5⅓ medium Apples; sliced thin
5⅓ Oranges; peeled and cut into segments
⅔ cup White Raisins
⅔ teaspoon Cinnamon
2⅔ cup Orange Juice
5⅓ tablespoon Peanut Oil
2⅔ tablespoon Honey
2⅔ teaspoon Salt
1⅓ teaspoon Grated Orange Peel

Directions

Source: Kosher Creole Cookbook, by: Mildred L. Covert & Sylvia P. Gerson Arrange alternate layers of beets, apples, and orange segments in 1½ quart casserole dish. Sprinkle with cinnamon.

Combine orange juice, oil, honey, salt, and grated orange peel; pour over beets. Top with raisins.

Cover and bake in 425 degree oven for 1 hr. or until tender.

I have not tried this recipe yet. I am going to make this year for the first time. This recipe comes from "Kosher Creole Cookbook," by Mildred L.

Covert & Sylvia P. Gerson. Posted to JEWISH-FOOD digest V97 #112 by alotzkar@... on Apr 4, 1997

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