Harvard Beets

• 2 (15 ounce) canswhole beets, quartered
• 23 cup sugar
• 2 tablespoons cornstarch
• 12 cup vinegar
• 12 teaspoon salt
• 14 cup butter

1. Drain beets, reserving 1/2 cup liquid.
2. In a medium saucepan combine sugar and cornstarch; mix well.
3. Gradually stir in reserved beet juice, vinegar, and salt; bring to a boil, stirring constantly.
4. Reduce heat and simmer 2 minutes.
5. Add beets; simmer on low, stirring occasionally for 10-15 minutes.
6. Before serving, add butter, and bring just to boiling.

canswhole beets, sugar, cornstarch, vinegar, salt, butter

Taken from www.food.com/recipe/harvard-beets-344767 (may not work)