Microwave Harvard Beets

1 can diced or sliced beets (16 oz.)
1/2 c. sugar
1 Tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. wine vinegar

Drain beets, reserving liquid. In a one cup glass measure, pour beet liquid and add enough water to make one cup liquid. In 1 quart microwave casserole or bowl, combine sugar, cornstarch, salt, pepper and vinegar. Stir in beet liquid. Cook, uncovered, on High (maximum power) 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear. Add beets and stir lightly. Cook, covered on High about 5 minutes or until beets are hot.
Makes 4 servings.

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