Harvard Beets

8 ingredients
2 steps

Ingredients

  • 12 medium beets
  • 1/4 c. sugar
  • 1 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/2 c. vinegar
  • 1/4 c. grape jelly
  • 2 Tbsp. butter or margarine
  • 1 tsp. grated orange rind

Directions

  1. 1
    Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a saucepan; add water to cover. Bring to a boil; cover and cook 35 to 40 minutes or until tender. Drain. Trim off beet stems and roots, and rub off skins; cut beets into 1/4 inch slices. Combine sugar, cornstarch and salt in a saucepan. Blend in vinegar and jelly. Cook over medium heat, stirring constantly, until thickened and smooth. Add beets and butter; heat well, stirring occasionally.
  2. 2
    Garnish with orange rind.

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