Cranbery Chutney

I make this every Thanksgiving.  It's my mom's recipe:

Two 12 oz. packages of cranberries
8 oz. candied lemon peel
Two fresh pears – seeded and chopped
1 1/2 cups of sugar

Combine cranberries, pear, sugar, lemon peel in a large saucepan.  Heat, stirring constantly, to boiling, cover.  Cook 5 minutes or just until juice start to flow;  lightly skim off foam with spoon.  Simmer, uncovered, 15 minutes or until cranberries and pears are tender; pour into bowl.  Cool, then cover and chill.

This freezes well if you have leftovers.


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