1 can (20 ounces) pineapple chunks
1/2 cup water
1/3 cup vinegar
3 tablespoons brown sugar
2 1/2 tablespoons cornstarch
Ground cloves to taste
1/2 teaspoon seasoned salt
2 cans (15 to 16 ounces each) sliced beets, drained well
Drain the pineapple, reserving the juice. Combine the juice with the water and vinegar. Stir in the brown sugar, cornstarch, cloves and salt.
Cook, stirring constantly, until the mixture boils and thickens. Add the well-drained beets. Heat for a few minutes longer. Add the pineapple chunks. Serve hot.
Serves 8
98 calories, 0 grams fat (0 grams sat. fat), 24 grams carbohydrates, 1 grams protein, 316 mg sodium, 0 mg cholesterol, 2 grams fiber.
