Often: Harvard or Sweet and Sour Beets
Drain and slice or dice:
- 3 cups freshly cooked or canned beets
Cook until clear over low heat stirring constantly:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 or more whole cloves
- 1/2 cup mild cider vinegar
Add the beets and heat through to serve. Optional: stir in some butter just before serving. I got this recipe (here slightly modified) from the 1975 edition of the Joy of Cooking (pg. 290). This amount of sauce is sufficient for two 15 oz. cans of beets. I sometimes add a teaspoon or so of the canned beet juice to the sauce to boost its color.
Thanks Mary Jo for typing this up!
By the way, here’s the original Fanny Farmer recipe: