Yield: 3 Cups
|1 pounds||Bag of fresh cranberries|
|2 larges||Pears, pared,quartered, cored and diced.|
|2 cups||Granulated sugar|
|1 small||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@...