Chinese Beets Heloise - cooking recipe

Ingredients

3 (16 oz.) cans sliced beets
1 c. sugar
3/4 c. vinegar
2 Tbsp. cornstarch
24 whole cloves
3 Tbsp. ketchup
3 Tbsp. cooking oil
1 tsp. vanilla
dash of salt

Preparation

Drain beets, reserving 1 1/2 cups of beet liquid.
Place beets in a medium saucepan with the reserved liquid and the rest of the ingredients.
Mix well.
Then cook for 3 minutes over medium heat or until mixture thickens.
Let cool, then store in refrigerator. It keeps 6 weeks or longer.