6 medium-sized beets (peeled and quartered)
1 cup chicken broth
1/4 cup cider vinegar
3 whole cloves
8 whole coriander seeds
8 whole black peppercorns
1/4 tsp. ground allspice
1 whole garlic clove
1 tsp. sugar
1 Tbsp. butter or margarine

In a medium-sized saucepan, bring beets, broth, vinegar, cloves, coriander, peppercorns, allspice, garlic and sugar to a boil over moderate heat. Simmer, covered on low heat for 35 minutes or until beets are just tender. Transfer to a serving dish. Boil the remaining liquid 5 minutes or until reduced to about 1/4 cup. Stir in the butter. (Real butter is best - this is already low cal.) Pour the liquid over the beets. (Delicious served separately with fish and boiled potatoes.)