Food recipes
Harvard Beets for the Freezer (or Right Away)
Harvard Beets for the Freezer (or Right Away) Ingredients: sugars, granulated cornstarch vinegar, cider water, bottled, generic beets, raw butter, without salt Directions: Mix the sugar, cornstarch, vinegar and water...
Harvard Beets for the Freezer (or Right Away)
Ingredients:
sugars, granulated
cornstarch
vinegar, cider
water, bottled, generic
beets, raw
butter, without salt
Directions:
Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
Add the beets, toss to coat.
If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
If you are eating them now: Let stand for at least 30 minutes.
Just before serving, add the butter and reheat to the boiling point.
Ingredients:
sugars, granulated
cornstarch
vinegar, cider
water, bottled, generic
beets, raw
butter, without salt
Directions:
Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often.
Add the beets, toss to coat.
If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating.
If you are eating them now: Let stand for at least 30 minutes.
Just before serving, add the butter and reheat to the boiling point.