Method

In a medium non-reactive saucepan, combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger and red and black peppers. Bring to a boil over medium heat; simmer uncovered, stirring frequently, until slightly thickened, about 15 to 20 minutes.

Pour into sterilized jars; cover and refrigerate up to three weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze.

Makes 3 cups

Contributor: Pat Ciesla

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