Harvard Beets - cooking recipe

Ingredients

2 (1 lb.) cans plain diced beets
1/2 c. white vinegar
2/3 c. sugar
3/4 tsp. salt
2 Tbsp. cornstarch
1/4 c. butter

Preparation

Drain beets; reserve 1/2 cup liquid.
In a 3-quart saucepan, combine sugar and cornstarch; mix well. Gradually stir in reserved beet liquid, vinegar and salt. Bring to boiling, stirring constantly. Reduce heat and simmer 2 minutes or until thickened and translucent. Add beets and simmer very slowly, stirring occasionally, 15 minutes.
Just before serving, add butter and bring to a boil.
Serves 8.