Monday, September 9, 2013

Harvard Beets with a Kick

Look what I saw on my way out to the garden

And these :)

And when I got to the garden, this is what I found :(

Damn mice have been snacking on my produce.  They tore through my patch like a kid in a candy store.   This photo was taken after I dug them up...the mice couldn't reach my shovel thank Waldo, or they probably would have eaten all my corn too.

The good new is, if I hadn't so few beets to preserve, I wouldn't have thought up this crazy idea of kicking Harvard in the pants with a little bit of Cayenne pepper!  

I found my old recipe for Harvard Beets and stepped it up by adding a few more spices

Approx. 3 lbs of beets cooked skinned and cubed
1 cup of white vinegar
3/4 cup white sugar
2 TBSP cornstarch
1 TBSP lemon juice
1 tsp. allspice
1 tsp ginger powder
1 TBSP cayenne pepper (or to taste pending on your wimp level)
1 Tbsp butter

In a large saucepan, add vinegar, sugar, cornstarch, lemon juice, spices and butter  Boil until it starts to thicken.

 Throw in prepared beets and mix thoroughly.

 Makes about 10 cups. 
 I  put two cups into each freezer bag to pull out for a quick addition to any meal.

  This is a very strong tasting beet recipe.   If you would like to tone down the sourness, you could use half vinegar, half water.  I like the boldness of sweet to sour.


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