Harvard Beets - cooking recipe

Ingredients

2 (1 lb.) cans whole beets
1/2 c. sugar
1 Tbsp. cornstarch
1/8 tsp. ground cloves or 3 to 4 whole cloves
1/3 c. vinegar
1/3 c. beet juice
1 Tbsp. oleo or butter

Preparation

Drain beets, reserve the liquid.
Cut beets into bite-sized pieces.
In a medium saucepan, mix the sugar, cornstarch, cloves, vinegar and beet juice.
Bring to a boil, boiling for 1 minute. Add beets and oleo or butter, heat on medium until hot.