- 3 (15 ounce) cans sliced beets
- 2 tablespoons cornstarch
- 1 cup vinegar
- 12 teaspoons salt
- 3 tablespoons vegetable oil
- 3 tablespoons ketchup
- 1 teaspoon vanilla extract
- 25 whole cloves, tied in a cheesecloth bag
- Drain the beets, reserving 1-1/2 cups of juice in a large saucepan. Add cornstarch to juice and mix well. Add beets and remaining ingredients; bring to a boil. Reduce heat and simmer until the sauce is slightly thickened, stirring often. Remove the spice bag. Cover and refrigerate overnight.