Harvard Beets - cooking recipe

Ingredients

2 lb. medium-sized beets (about 12)
1 bay leaf
4 allspice berries (optional)
6 whole cloves
1/2 c. raspberry or cider vinegar
2 tsp. cornstarch
1/4 c. honey
1 Tbsp. mustard seed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. unsalted butter or margarine

Preparation

Trim beets 1/2 inch above the stems and place in large saucepan.
Cover with water and add bay leaf, allspice berries (if using) and the cloves.
Bring to a boil.
Cover and simmer for 35 minutes or until tender.