Suzy's Cranberry Chutney

         Yield: 3 Cups
    Categories: Holiday, Relish

      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