Harvard Beets Burgundy
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
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)