Grandma's Harvard Beets
- Yield: 4 to 6 servings
- 1can (16 ounce) beets
- 1/3cup sugar
- 2 1/2teaspoons cornstarch
- 1/4cup vinegar
- 2tablespoons butter
- Drain the beets, reserving 1/4 cup of the liquid.
- Combine the sugar, cornstarch, vinegar and reserved beet liquid in a saucepan and mix well. Bring to a boil. Boil for 5 minutes, stirring constantly.
- Stir in the beets and remove from heat. Let stand for 30 minutes. Bring the beets to a boil. Stir in the butter. Serve immediately.
Recipe reprinted with permission from Mackinac Island Medical Center, The Flavors of Mackinac (Mackinac Island Medical Center, 1997)