3 3/4 c. beets, canned
1 c. reserved liquid and water
2/3 c. vinegar
1/4 tsp. cinnamon, ground
1/2 tsp. cloves, ground
3/4 tsp. salt
1/8 tsp. pepper
1/8 c. sugar, granulated
1/2 c. brown sugar
2 1/2 tbsp. butter

Drain beets; reserve liquid for use later. Combine reserved liquid and water, vinegar, cinnamon, cloves, salt, pepper, and sugars; mix well. Bring to a boil; reduce heat; simmer 10 minutes. Add beets and butter; heat to serving temperature. Beets may be served cold. Omit butter and do not heat.