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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is my Grandma's recipes for tangy, sweet Harvard Beets. I have tried other recipes, but none are as flavorful as hers. Ingredients:
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 |
Directions:
1. 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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