Side Pannel
Suzy's Cranberry Chutney
Ingredients List
- 1 lb Bag of fresh cranberries
- 2 lg Pears, pared,quartered,
- -cored and diced.
- 2 c Granulated sugar
- 1 sm Jar candied lemon peel
Directions
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.
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.
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