Raspberry-Beet Sauce

1. 1

   Put the raspberries in a food processor and process to a very smooth puree.

2. 2

   Strain and measure out 1 cup (discard the solids).

3. 3

   Put the raspberry puree, beet puree, and vanilla pod and seeds in a small saucepan and bring to a boil over medium heat.

4. 4

   Mix the sugar and pectin together and stir into the puree.

5. 5

   Bring back to a boil.

6. 6

   Strain, cover with plastic, and chill for at least 2 hours before serving, or for up to 2 days.

No additional tips available.