Jane's Orange Beets

Serves 6

24 ozs. canned beet slices
2 oranges
1/2 cup orange juice
2 tbsp water
1 tsp cornstarch
pinch of ground nutmeg

Peel and section the oranges; set aside. In a small saucepan, bring the orange juice to a boil. Stir together the 2 tablespoons water and cornstarch until dissolved. Using a wire whisk, slowly stir into the boiling orange juice. Reduce the heat to medium-low. Cook and stir until the mixture thickens and begins to gently boil. Cook and stir for 1 minute more. Gently stir in the oranges and nutmeg. Heat through and keep warm until ready to serve.

Heat the beets, drain and top with the orange sauce.