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A unique blending of berries, balsamic vinegar and spices create the perfect accompaniment to roasted or grilled turkey, chicken or pork.

Cranberry-Blueberry Chutney

1 (8.5-ounce) jar apple curry chutney
3/4 cup frozen or fresh blueberries
1 tablespoon granulated sugar
1 tablespoon balsamic vinegar
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper

1. Combine chutney, blueberries, sugar, vinegar, lemon peel, ginger and crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat to low. Cook, stirring constantly, for 15 to 20 minutes, or until slightly thickened.

Makes 1 3/4 cups.