| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Relishes |
3 |
Servings |
INGREDIENTS
| 3 |
c |
Peaches – or papaya or mango |
| 3 |
oz |
Shallots – peeled and thinly sliced |
| 1 1/2 |
c |
Cider vinegar |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Brown sugar – packed |
| 1/2 |
c |
Raisins – golden |
| 1 |
tb |
Ginger – fresh, minced |
| 2 |
|
Clove galirc – minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon – ground |
INSTRUCTIONS
In a large saucepan, combine the peaches (or papaya or mango), shallots,
vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring
occasionally, for 5 minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into refrigerator or
freezer containers. Cover and chill. Serve chilled or at room temperature
with roasts, barbecued meats, on burgers, or with fish.
Makes 3-1/4 cups (allow about 2 tablespoons per serving).
Recipe from the shallot package from "Frieda of California".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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