3 (16 oz.) cans beets, drained (reserve liquid)
1 c. sugar
1 c. vinegar
2 tbsp. cornstarch
24 whole cloves
3 tbsp. catsup
3 tbsp. canola oil
1 tsp. vanilla
1 1/2 c. beet juice
Dash of salt

Mix ingredients in a pan and cook for 3 minutes over medium heat or until mixture thickens.

Once cooled, store in refrigerator.