Harvard Beets - cooking recipe

Ingredients

1 can beets
1/4 c. vinegar
1/4 c. water
1/2 c. sugar
1 1/2 Tbsp. cornstarch

Preparation

Mix sugar and cornstarch.
Add liquids and boil for 5 minutes or until thickened.
Drain beets well.
Add to mixture and let stand for 1/2 hour over very low light.
To reheat, add a piece of butter.