1 (#303 or 1 lb.) canned beets (drain liquid, reserve)
1/3 c. sugar
1/4 c. vinegar
2 tsp. cornstarch
8 whole cloves
1 tbsp. catsup
1 tbsp. cooking oil (optional)
1/3 tsp. vanilla
1/2 c. beet juice
Dash of salt

Mix all ingredients in saucepan and cook for 3 minutes over medium heat or until mixture thickens. Once cooled store in refrigerator.