Ingredients
3 cans (15 ounces each) whole beets2 tablespoons whole cloves1 cup sugar1 cup white vinegar3 tablespoons vegetable oil3 tablespoons ketchup1/8 teaspoon salt3 tablespoons cornstarch1 teaspoon vanilla extract
Preparation
Drain beets, reserving 1-1/2 cups juice. Cut beets into wedges; set juice and beets aside. Place the cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
In a large saucepan, combine the sugar, vinegar, oil, ketchup and salt. Add spice bag; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard spice bag.
In a small bowl, combine cornstarch and reserved beet juice until smooth. Stir into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets and vanilla; heat through.
