6 c. cooked beets
1 c. sugar
1 c. vinegar
1 1/2 c. beet juice
3 tbsp. catsup
3 tbsp. vegetable oil
1 tsp. vanilla
2 tbsp. cornstarch
24 whole cloves (tied in a bag)

Heat beet juice with bag of cloves. Put beets through food grinder. Remove cloves from juice after it has heated. Add cornstarch to juice and cook until thickened. Add the remainder of the ingredients. Good either warm or cold. Store in refrigerator.