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    Harvard Beets


    Source of Recipe


    Aunt Saunny

    1/2 cup sugar
    1/2 cup liquid from beets
    1 #2 can small whole beets
    1/2 cup vinegar
    2 tablespoons butter
    1/2 teaspoon salt
    2 tablespoons cornstarch

    Heat beets with their own liquid in sauce pan.
    Save 1/2 cup of beet liquid. Remove beets and excess liquid from pan. Return 1/2 of beet liquid, vinegar, sugar and salt and bring to a boil, add cornstarch mixed with 2 or 3 tablespoons cold water and simmer until thickened. Pour liquid over beets, add butter and let stand at least 1/2 hour. Reheat and serve.
    Serves 4


 

 

 

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