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 Posted to MM-Recipes Digest V4 #296 by Suzy <suzy@bestweb.net> on Nov 14, 1997
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