Harvard Beets - cooking recipe

Ingredients

1/2 c. sugar
1 heaping Tbsp. cornstarch
1/4 c. vinegar
1/4 c. beet juice (reserved liquid from canned beets)
1 can (medium size) cubed or chunked beets, drained

Preparation

Mix sugar and cornstarch. Slowly add and stir in beet juice and vinegar. Cook over medium heat until mixture thickens and clears.
Add drained beets. Stir to mix.
Let stand 2 minutes to heat the beets through.