Cullen's
Cranberry Chutney
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.
Compassion for myself is the most powerful healer of them all.
- Theodore Isaac Rubin