Harvard Beets - cooking recipe

Ingredients

1 pt. jar beets
1/4 c. vinegar
2 Tbsp. cornstarch
2 Tbsp. sugar
butter to taste

Preparation

Drain beets, reserving 3/4 cup beet juice.
Combine vinegar, reserved beet juice and cornstarch.
Heat beets in double boiler with butter and sugar.
Add cornstarch mixture and cook over low heat until thickened, stirring frequently.