Pineapple Glazed Beets

3 Tbsp. butter
2 Tbsp. light brown sugar
1/2 tsp. ginger
dash of nutmeg
dash of salt
1 c. pineapple juice
1 tsp. lemon juice
2 tsp. cornstarch
1 (1 lb. 4 oz.) can small
whole beets, drained

Heat butter; add sugar, ginger, nutmeg and salt until dissolved. Remove from heat; add juices, mixing well. Combine little juice and cornstarch, make a smooth paste. Return to
saucepan. Cook stirring constantly to boil and becomes thickened. Add beets. Cook, uncovered over medium heat until glaze is reduced and just covers beets, about 10 minutes. Serve beets hot and spoon glaze over.

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