Harvard Beets #1 - cooking recipe

Ingredients

2 1/2 c. beets, cooked or canned
1/3 c. sugar
2 tsp. cornstarch
1/4 c. beet liquid or water
1 Tbsp. butter

Preparation

Drain beets, reserving liquid.
Combine sugar and cornstarch. Stir in vinegar and beet liquid or water.
Stir over low heat until thickened.
Add beets and butter.
Heat.
Ready to be served.