1 c. sugar
2 tbsp. cornstarch
3 (16 oz.) cans beets
1 c. vinegar
24 whole cloves
3 tbsp. ketchup
3 tbsp. salad oil
Dash salt
1 tsp. vanilla
1 1/2 tsp. beet liquid

Drain beets, reserving the liquid. Combine sugar and cornstarch. Add to beets along with remainder of ingredients. Stirring often, cook over medium heat for 3 minutes or until mixture thickens. Serve hot or cold.