Harvard Beets

A tried-and-true recipe out of the Joy of Cooking, 1975 edition (with a few procedural variations).

Sweet & Sour (aka Harvard) Beets

Peel and slice (or dice) and set aside:
3 cups freshly cooked beets
I like to cook them under pressure for ~20 minutes.

Stir in a double boiler until smooth:
I don't have a double boiler. I simply combine all ingredients in a medium saucepan, then cook over medium to low heat, stirring constantly.

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 whole cloves
1/2 cup mild cider vinegar

Cook and stir these ingredients until they are clear. Add the beets and place them over hot water for about 30 minutes. I add the beets, cover the pot, and remove from the heat until ready to serve.

Just before serving, heat but do not boil the beets and add:

2 tablespoons butter
(optional: 1 tablespoon orange marmalade)