Harvard Beets - cooking recipe

Ingredients

1/2 c. sugar
1 Tbsp. cornstarch
1/4 c. cider vinegar
1/2 c. water
2 (16 oz. each) cans diced or sliced beets, drained
2 Tbsp. margarine
1 tsp. salt
1/4 tsp. pepper

Preparation

In medium saucepan, mix sugar, cornstarch, 1/2 cup water and the vinegar until blended.
Bring to boiling, stirring constantly; simmer 5 minutes.
Stir in beets; cover and let stand 30 minutes. Just before serving, bring beet mixture to boiling.
Stir in margarine, salt and pepper.