Harvard Beets - cooking recipe

Ingredients

1 can beets, drained (reserve liquid)
2 Tbsp. sugar
1/2 tsp. salt
3 Tbsp. vinegar
1 Tbsp. cornstarch
dash of pepper
3 Tbsp. butter

Preparation

Combine sugar, cornstarch and seasoning in saucepan.
Stir in 3/4 cup of beet liquid and vinegar.
Bring to a boil, stirring constantly.
Cook for 2 minutes.
Add beets and butter.
Simmer about 8 minutes, stirring occasionally.