Ginger Marmalade Glazed Beets

3/4 lb. fresh beets
3 tbsp. reduced-calorie orange marmalade
1 tbsp. unsweetened apple juice
1 tbsp. lemon juice
1 tsp. minced crystallized ginger

Leave root and 1-inch of stem on beets; scrub with a vegetable brush.

Cook beets in boiling water, to cover, 30 minutes or until tender. Drain. Pour cold water over beets, and drain.

Trim off roots and stems, and rub off skins. Cut cooked beets into 1/4-inch slices.

Combine marmalade and remaining ingredients in a saucepan; add beets, stirring to coat. Cook over low heat until thoroughly heated.

Yield: 2 servings