Harvard Beets Divine
|Canned baby beets/1 1/2 dozen medium-size fresh beets||32 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Orange marmalade||2 Tablespoon|
If canned beets are used, drain and discard liquid.
Set beets aside for a moment.
If fresh beets are used; cook in boiling water until tender; drain, cover with cold water, and slip off the skins.
Cut beets into slices and set aside.
Mix sugar and cornstarch in a medium-size saucepan.
Stir in vinegar and cook, stirring constantly, until clear, smooth, and bubbly.
Remove from heat and mix in marmalade and butter or margarine.
When butter has melted, add beets and cook for several minutes over low heat until beets are heated through.