Prunes And Beets

Recipe Ingredients

1 lb	454g / 16oz	Unsweetened prunes
3 cups	711ml	Julienne beets - undrained
1/2 teaspoon	2.5ml	Salt
4 tablespoons	60ml	Sugar
2 teaspoons	10ml	Vinegar

Recipe Instructions

Combine all the ingreients in a sauce pan. Cover and cook over low heat 25 minutes or until prunes are tender.

Delicious when served as an accompaniment to roast meat or poultry. Serves 4 to 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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