Suzys Cranberry Chutney Recipe
Yield: 3 CupsRecipe by luhu.jp
Ingredients:
1 lbs: Bag of fresh cranberries,
2 large: Pears, pared,quartered, cored and diced.
2 cup: Granulated sugar,
1 small: 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.
From the recipe files of suzy@bestweb.net
Source from luhu.jp
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
Source from luhu.jp