1 cup granulated sugar
2 tablespoons cornstarch
1 cup vinegar
24 whole cloves
3 tablespoons catsup
3 tablespoons oil
Dash of salt
1 teaspoon vanilla extract
3 (16 ounce) cans tiny whole beets,
    quartered (reserve liquid)

Place sugar, cornstarch, vinegar, cloves, catsup, oil, salt and vanilla extract in a large shallow skillet. Mix well. Add beets and 1 1/2 cups beet liquid. Cook over medium heat for 3 minutes, stirring constantly until thickened. Serve hot or cold. Keeps well in a glass jar in refrigerator. Delicious served on a mound of cottage cheese as a salad.

Serves 10 to 12.