Harvard Beets

1/2 c. sugar
1 Tbsp. cornstarch
1/4 c. apple cider vinegar
1/4 c. water (if using fresh, cooked beets) OR liquid from canned beets
1 Tbsp. orange juice
1 Tbsp. butter or margarine (opt.)
2 cans beets, drained (save 1/4 c. of the liquid) OR about 2 medium fresh beets, cooked

In a saucepan, combine sugar, cornstarch, vinegar, liquid, and orange juice. Cook until thickened. Add butter and beets; heat thoroughly.

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