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Blueberry Chutney

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

1. 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.
2. 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.