Maple Ginger Cranberry Beet Sauce

What to do

1. In a medium-sized saucepan, heat all of the ingredients except for the chopped beets over medium-high.  Bring mixture to a full boil, then reduce the heat slightly.
2. Allow the mixture to continue to cook at a controlled boil, uncovered for 15 minutes.
3. Add the chopped beets and continue to cook for 15 minutes until the cranberry sauce has thickened.
4. Remove saucepan from the heat and allow cranberry sauce to cool at least 20 minutes before transferring it to a large sealable container.  Refrigerate until ready to use.

NOTE: Sauce may be stored in an air-tight container in the refrigerator for up to 3 weeks.