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