Ginger Beets

1. 1

   In large pot of water, boil beets until knife easily pierces them to their centers, 30 to 40 minutes.

2. 2

   With slotted spoon, remove beets.

3. 3

   Reserve 1/2 cup cooking water.

4. 4

   Set beets aside until cool enough to handle.

5. 5

   Peel and cut into 1/2-inch slices.

6. 6

   In medium saucepan, mix sugar, cornstarch, ginger and 1/2 teaspoon salt.

7. 7

   Mix in beet liquid.

8. 8

   Add cider and vinegar.

9. 9

   Set pan over medium-high heat and cook, stirring constantly with wooden spoon, until mixture thickens and almost boils, 2 to 3 minutes.

10. 10

    Add beets and raisins.

11. 11

    Stir until beets are heated through, but do not let sauce boil, about 2 minutes.

12. 12

    Garnish with fresh oregano sprigs and serve warm.

No additional tips available.