Blueberry Cranbery Chutney
Makes about 12 half-pint jars

4 cups frozen blueberries
1 (16 ounce) can whole-berry cranberry sauce
1/3 cup sugar
2 teaspoons grated orange peel
1 teaspoon ground ginger
3 tablespoons good-quality balsamic vinegar
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper

In a non reactive saucepan, combine blueberries, cranberry sauce and remaining ingredients. bring to a boil over medium-high heat. Simmer uncovered until mixture begins to thicken. Stir frequently for about 20 to 25 minutes.
Ladle mixture into clean, hot, sterilized jars. Place new lids on top of jars and seal with rings. Place jars into a hot water bath and process according to manufacturer's instructions. Down here in Alabama, I process for about 12-15 minutes. This can also be refrigerated up to two weeks, and will also freeze well.

Serve over a block of cream cheese with good wheat or butter crackers. Also great condiment for turkey!