3 (16 oz.) cans sm. whole beets
1 c. sugar
2 level tbsp. cornstarch
1 c. vinegar
24 whole cloves
3 tbsp. ketchup
3 tbsp. cooking oil
Dash of salt
1 tsp. vanilla
1 1/2 c. beet juice

(If you want to make less, divide by 3.)

Using a large, shallow pan, dump in the sugar and cornstarch and stir, mixing well. Add vinegar, cloves, ketchup, oil, salt, and vanilla. Stir again well. Open the beets and add 1 1/2 cups of the juice. Discard the rest. Cut all the beets into bite size and dump into the pan. Cook over medium heat 5 to 10 minutes, stirring all the time, until it thickens. Good served as a hot vegetable for dinner or over rice or slightly warm with salads or cottage cheese. Adds beautiful color to holiday dinner.