Harvard Beets - cooking recipe

Ingredients

1 lb. can beets, sliced (save liquid)
1 Tbsp. cornstarch
dash of pepper
1/4 c. vinegar
1 Tbsp. sugar

Preparation

Drain beets, reserving liquid.
Add enough water to beet juice to make 2/3 cup liquid.
Combine cornstarch and pepper in saucepan.
Add liquid and vinegar.
Stir until smooth.
Cook, stirring constantly, until mixture thickens and boils.
Boil 1 minute, stirring.
Add sliced beets and sugar.
Heat through.