1 (16 oz.) can sliced beets
1/3 c. grape or apple jelly
2 tbsp. lemon juice
1 tbsp. butter
2 tsp. cornstarch

Drain beets reserving 1/3 cup liquid. Combine beet liquid, jelly, lemon juice, butter and cornstarch in small pan. Mix well. Cook and stir over medium heat until jelly melts and mixture thickens slightly. Stir in beets; heat through.