Raspberry-Beet Sauce

• 18 ounces (510g) fresh raspberries
• 1/4 cup (55g) beet puree (see page 30)
• 1/2 vanilla bean, split and scraped
• 1 tablespoon (12.5g) sugar
• 3/4 teaspoon (2.5g) powdered apple pectin

1. Put the raspberries in a food processor and process to a very smooth puree.
2. Strain and measure out 1 cup (discard the solids).
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. Mix the sugar and pectin together and stir into the puree.
5. Bring back to a boil.
6. Strain, cover with plastic, and chill for at least 2 hours before serving, or for up to 2 days.

beet puree, vanilla bean, sugar

Taken from www.epicurious.com/recipes/food/views/raspberry-beet-sauce-376920 (may not work)