Suzy s Cranberry Chutney

Ingredients

1 lb bag of fresh cranberries 2 large pears, pared,quartered, cored and d, iced. 2 cup granulated sugar 1 small jar candied lemon peel	Advertisements

Preparation
 
Combine cranberries, pears, sugar and lemon peel in a large saucepan.

Place over medium heat, stirring CONSTANTLY, to boiling. Reduce heat,
cover and cook an additional 5 minutes, or until juices start to flow
from the cranberries; lightly skim-off foam with a spoon.

Simmer, UNCOVERED 15 minutes or until cranberries and pears are
tender. Pour into a pyrex bowl* or heavy glass jars. Cool completely
at room temperature; then cover and refrigerate. Prepare at least 1
day in advance. Will keep refrigerated at least 2 weeks.

*Note: Once mixture is at room temperature it can be transferred to a
plastic (tupperware type) bowl, covered tightly and refrigerated.

From the recipe files of [email protected]

 

 
Servings: 3

 

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