HARVARD BEETS BURGUNDY RECIPE

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INGREDIENTS: 1 large can beets 1 Tbsp. cornstarch 1/2 C. sugar 1/8 tsp. powdered cloves few grains of salt 1/2 C. Burgundy or claret wine 1/4 C. wine vinegar 2 Tbsp. butter or margarine DIRECTIONS: Drain beets, reserving 1/4 C. of the liquid. Mix cornstarch, sugar, cloves, and salt in a saucepan; gradually add win, wine vinegar, and reserved beet liquid, stirring until mixture is completely smooth. Stir over medium heat until mixture is thickened and clear. Add butter and drained beets. Remove from heat, cover, and let stand for 30 minutes to blend flavors. Serves 4 to 5. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes