Harvard Beets - cooking recipe

Ingredients

16 oz. can beets, diced and drained (reserve juice)
2 Tbsp. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
3/4 c. reserved beet juice
3 Tbsp. vinegar
2 Tbsp. butter

Preparation

Mix together in a saucepan, the sugar, cornstarch, salt and pepper.
Stir in beet juice and vinegar.
Bring to a boil, stirring constantly.
Add beets and butter.
Again bring to a boil, stirring gently.
Simmer 8 to 10 minutes.