Harvard Beets

Step 1

In a large pot, cover beets with water and boil until fork tender; the tines of the fork should easily pierce the beet.

Step 2

Drain the beets and cool to warm. You should be able to peel them with your fingers or use a vegetable peeler.

Step 3

In a separate small saucepan, thoroughly combine the sugar, cornstarch, salt and cloves

Step 4

Add the vinegar and cook over medium heat until translucent and the consistency of a thick pudding.

Step 5

Remove from heat and stir in the butter and orange marmalade.

Step 6

Pour mixture over beets and stir to combine.

Step 7

Reheat at medium low.Serve immediately.