Harvard Beets - cooking recipe

Ingredients

1 (No. 303) can red beets
1 Tbsp. cornstarch
2 Tbsp. vinegar
1/4 c. sugar
1/4 tsp. salt
1 Tbsp. butter

Preparation

Drain beets, saving 2 tablespoons of juice.
Mix sugar, cornstarch and salt.
Add vinegar and beet juice.
Cook, stirring constantly, until thick and clear.
Add beets and butter; heat.