Harvard Beets For The Freezer (Or Right Away) - cooking recipe

Ingredients

1/2 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup cider vinegar
1/4 cup water
3 cups beets, cooked and cubed
2 tablespoons butter

Preparation

Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
Add the beets, toss to coat.
If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
If you are eating them now: Let stand for at least 30 minutes.
Just before serving, add the butter and reheat to the boiling point.