BERRY BLUEBERRY CHUTNEY

4 c Triple Delight Blueberries; fresh or frozen
16 oz Whole berry cranberry sauce
1/4 c Granulated sugar
3 Tbsp. Balsamic vinegar
1 1/2 tsp Grated orange peel
1 tsp Ground ginger
1/4 tsp (to 1/2) red pepper flakes
1/4 tsp Ground black pepper

In a medium saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to 3 weeks.
Chutney may also be frozen for longer storage. Place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork.

Makes 3 cups.