Title: Suzy's Cranberry Chutney
Categories: Holiday, Relish, Favorite, Suzy
Yield: 3 Cups

1 lb Bag of fresh cranberries
2 lg Pears, pared,quartered,
-cored and diced.
2 c Granulated sugar
1 sm Jar candied lemon peel

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 suzy@bestweb.net
Posted to MM-Recipes Digest V4 #296 by Suzy on Nov 14,
1997