Harvard Beets - cooking recipe

Ingredients

1 pt. canned beets
2 Tbsp. butter
2 tsp. cornstarch
1/2 tsp. onion juice (optional)
1 Tbsp. vinegar
1/4 tsp. salt
4 1/4 tsp. sugar

Preparation

Drain beets, saving liquid.
Melt butter, blend in cornstarch. Add beet juice and stir constantly over direct heat until sauce comes to a boil and thickens.
Add remaining ingredients and beets, continue heating slowly until beets are hot.