In a pot, combine the sugar, cornstarch, ginger; vinegar, cider, and the reserved beet liquid. Bring to a boil and cook, stirring constantly, until thick and clear. Add butter, salt, and raisins, and lastly, beets. Heat thoroughly and serve.
Recipe courtesy of Amy Bess Miller and Persis Fuller, The Best of Shaker Cooking, Hancock Shaker Village, 1985
Recipe courtesy of Rachael Ray