Suzy's cranberry chutney

Yield: 3 Cups

Ingredients:

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

Instructions:

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