Harvard Beets - cooking recipe

Ingredients

1 c. beets, drained (save liquid)
1/2 c. sugar
1/2 c. vinegar
1/2 Tbsp. cornstarch
1 Tbsp. butter
1/8 tsp. nutmeg

Preparation

Combine cornstarch in beet juice (drained from beets) until smooth.
Stir in sugar.
Bring to boil; stir often.
When sauce is thick, stir in cooked beets.
Keep warm for 1/2 hour to blend flavors.
Add 1 tablespoon butter and 1/8 teaspoon nutmeg.
Mix well and serve warm.