Recipe - Pear Cranberry Chutney

3 md Fresh pears; peeled,coarsely
chop
1 cup Fresh cranberries; or dried
Three fourths cup Sugar
One half cup Cider vinegar
2 teaspoon Fresh ginger root; finely
chopped
One half teaspoon Cinnamon
One fourth teaspoon Cloves

Mix all ingredients in a 2 quart saucepan. Heat to boiling, reduce heat to
low. Cook about 1 hour, stirring frequently until thickened. Cool slightly.

Cover and refrigerate for up to 2 weeks. Serve at room temperature.
Recipe By : Betty Crocker

Posted to MasterCook Digest V1 #180

Date: Wed, 30 Oct 1996 15:40:48 +0000

From: Carol Floyd c.floyd@sauron.globalx.net

NOTES : Good with poultry, lamb or pork.