This recipe for Harvard Beets, by Rachel Netzel, is from The Culling Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup white sugar 4 teaspoons cornstarch 1/3 cup white vinegar 1/3 cup water 2 (15 ounce) cans sliced beets, drained 3 tablespoons butter 1/4 teaspoon salt 1/4 teaspoon pepper
In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.
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