Harvard Beets - cooking recipe

Ingredients

1 (16 oz.) can sliced beets, drained (reserve liquid)
1 Tbsp. cornstarch
1 Tbsp. sugar
3/4 tsp. salt
dash of pepper
1/4 c. vinegar

Preparation

In small saucepan, stir together cornstarch, sugar, salt and pepper.
Gradually stir in 2/3 cup beet liquid and vinegar.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Add beets and heat through.