Harvard Beets - cooking recipe

Ingredients

1 (No. 303) can cut red beets, save 2 Tbsp. liquid
1/4 c. sugar
1 Tbsp. cornstarch
1/4 tsp. salt
2 Tbsp. vinegar

Preparation

Drain beets, saving 2 tablespoons beet liquid.
Mix sugar, cornstarch and salt.
Add vinegar and beet liquid.
Cook, stirring constantly until thick and clear.
Add beets and 1 tablespoon butter.
Heat.
Makes 3 to 4 servings.