Servings: 100 Portions
Portions: 1/2 Cup Each
3 gallon (26 lb or 4-No. 10 can) beets, canned
3 quart reserved liquid and water
2 quart vinegar
1 tablespoon cinnamon, ground
2 tablespoon cloves, whole
3 tablespoon (2 oz) salt
2 teaspoon pepper, black
2-1/4 cups (1 lb) sugar, granulated
5-1/2 cups (2 lb) sugar, brown
2 cup (1 lb) butter or margarine
Drain beets; set aside beets; reserve liquid. Combine reserved liquid and water, vinegar, cinnamon, cloves, salt, pepper, and sugars; mix well. Bring to a boil; reduce heat; simmer 10 minutes. Add beets and butter or margarine; heat to serving temperature.
NOTE:
Beets may be served cold. Omit butter or margarine in last step; do not heat. Serve well chilled.