Raspberry-Beet Sauce

Directions

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.