Harvard Beets - cooking recipe

Ingredients

1 - 16 oz. can diced beets
1/2 c. vinegar
1/2 c. sugar
1/2 c. raisins
1 Tbsp. butter
2 Tbsp. cornstarch

Preparation

Drain beets; save liquid and add vinegar.
Make a thin paste with cornstarch.
Add rest of liquid.
Cook until thick, stirring constantly.
Soak raisins in very hot water until plump.
Drain well; add butter, sugar, raisins and beets.
Heat thoroughly, stirring often.
Yield:
4 servings.