Candied Beets
Candied Beets
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  • 5 lbs (2.27 kg) whole beets
  • 2 tablespoons (30 ml) gelatin
  • 1/2 cup (125 ml) water
  • 2 cups (500 ml) white vinegar
  • 2 cups (500 ml) sugar
  • 2 teaspoons (10 ml) salt
  • Preparation
  • In a large pot of water, cook the beets for about 1 hour or until tender. Cool under cold running water and drain. Peel and finely grate the beets. You will need 1.75 litres (7 cups) of grated beets.
  • In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  • In the same saucepan, bring the vinegar, sugar, and salt to a boil. Simmer over low heat for about 10 minutes. Add the beets and bring to a boil, stirring frequently. Add the gelatin and cook for 1 minute, stirring until dissolved. Spoon into jars. The candied beets will keep for about 3 weeks in the refrigerator or can be frozen or offered as a gift.
  • Description
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