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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Slow Cooker
Cuisine: Cuban
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 169
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 18mg
Total Carbohydrate 38g
Dietary Fiber 1g
Sugars 36g
Protein 1g
Vitamin A  0%Vitamin C  9%
Calcium  2%Iron  2%
Potassium  3%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beet Eingemachts (Preserves)

Date Added: July 22, 2009


2 Pounds Beets canned and juice
2 Pounds Sugar (or less, to taste)
1 Tablespoon Ginger dry, powdered
3 Lemons sliced
1 Cup Almond Coarsely chopped
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1. Here is a recipe for beet preserves from Love and Knishes by Sara Kasdan, one of the best Jewish cookbooks I own.

2. Copyright is 1956 so I doubt if it is still in print.

3. Being from NYC, I had no idea that Jewish culture/cooking existed out of the mileu.

4. (New Yorkers are amazingly provincial!) Mrs. Kasdan was a Kentuckian but the recipes match my grandmother's.

5. Judy Peel and dice beets. Place beets and remaining ingredients in a deep kettle and cook over moderate flame for 1 hour.

6. Turn into jelly glasses or small crock. Store in a dark place to prevent loss of color.

7. This is served as a sweet preserve. Makes about 3 jelly glasses.

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Dietary Notes:
This recipe is low-sodium with 17.96mg per serving, low-fat with 2.33g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, Beet, Almonds, Natural Sweeteners, Citric Acid allergies.
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