Cranberry Pear Jello Salad

1-16 oz can pear halves
1-3 oz lemon jello
1 cup boiling water
1/2 cup ground pecans or walnuts
1/2 cup dried cranberries
1 teaspoon vinegar
1-3 oz pkg cream cheese, softened
1/8 teaspoon ginger

Drain pears and set aside syrup. Add water to syrup to make one cup. Set aside.

Dissolve jello in boiling water and pear juice. Take 2/3 of jello mixture and add 1 teaspoon vinegar. Pour into dessert dish and chill until firm.

Beat ginger and cream cheese until fluffy and add remaining jello mixture. Fold pears into the cream cheese mixture and add to the jello in the dish.

Sprinkle with the ground pecans or walnuts, dried cranberries, and chill.

Cranberry Apple Chutney

1 large can fruit cocktail
1/2 cup orange juice
1/2 cup sugar
1/4 cup light brown sugar
1/4 cup cider vinegar
1/2 teaspoon ground cloves
1/4 teaspoon red pepper
1/2 teaspoon salt
2 cups cranberries
1 cup chopped, unpeeled apples
1 tablespoon finely chopped candied ginger
1 small clove garlic, minced
3/4 cups seedless raisins

Drain fruit cocktail. Measure 1-1/4 cup syrup; reserve fruit. Combine syrup and next seven ingredients in heavy 3-qt saucepan. Bring to a full boil, stirring often.

Add cranberries and remaining ingredients.

Cook until berries pop (about 5 minutes). Stir in fruit cocktail. Simmer, stirring often, until mixture thickens slightly (about 15 minutes).

Store in refrigerator. Chutney will thicken as it cools. Makes about 2-1/2 pints.

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