3 #303 cans beets, drained (reserve liquid)
1 c. sugar
1 c. vinegar
2 tbsp. cornstarch
24 whole cloves
3 tbsp. catsup
3 tbsp. cooking oil
1 tsp. vanilla
1 1/2 c. beet juice
Dash of salt

Mix all ingredients in a pan and cook for 3 minutes over medium heat, or until the mixture thickens. Once cooled, store in the refrigerator.

Simple, yet delicious! You can eat them as a vegetable dish, add them to salads, or spoon them over cottage cheese.