1 (16 oz.) can sliced beets
1 (8 oz.) can sliced beets, drained
1 tbsp. cornstarch
1/2 c. sugar
Dash of ground cloves
Dash of salt
1/2 c. dry red wine
1/4 c. red wine vinegar
1 1/2 tbsp. butter

Drain beet liquid from the larger can and reserve 1/4 cup of it. Discard the remaining from both cans. Cut beet slices in half for easier eating, set aside. In a heavy medium size saucepan, mix sugar, cornstarch, cloves and salt.

Gradually stir in wine, vinegar and 1/4 cup reserved beet liquid. Stir smooth, keep stirring over medium until thickened and translucent. Add butter and beets. Can be reheated if necessary. Yield: 6 servings.