Harvard Beets - cooking recipe

Ingredients

2 (16 oz.) cans sliced beets
1/4 c. butter or oleo
2 Tbsp. cornstarch
4 tsp. sugar
5 Tbsp. cider vinegar
1/2 tsp. onion juice
salt and pepper to taste

Preparation

Drain beets and reserve liquid.
Melt butter and blend in cornstarch.
Add beet juice and cook.
Stir until thick and smooth.
Add sugar, vinegar, onion juice, salt, pepper and beets. Cook slowly until beets are heated through.
Prepare ahead and reheat before serving.