Harvard Beets

Harvard Beets


2 cups diced cooked beets
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water or beet juice
1/4 cup vinegar
2 tablespoon butter


Mix sugar, cornstarch, drained liquid from beets or water, add vinegar to sugar and cornstarch mixture. 

Bring to a boil, stirring constantly for 5 minutes, cooking.  Add beets and let stand over very low heat for 5 minutes. 

Just before serving, bring to boiling point and add butter. 


Mrs. Fannie Bowersox

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