| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 16 | oz | Sliced peaches in juice; undrained |
| 1/2 | c | Golden raisins |
| 1/2 | c | Coarsely chopped onion |
| 1/2 | c | Firmly packed brown sugar |
| 1/4 | c | Cider vinegar |
| 1 | ts | Grated orange rind |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 1/8 | ts | Crushed red pepper |
INSTRUCTIONS
Cooking Light Mar/Apr 1993 Drain peaches, reserving 2/3 cup juice. Coarsely chop peaches; set aside. Combine reserved peach juice, raisins, and next 7 ingredients in a saucepan; stir well. Bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes. Stir in peaches. Cook, partially covered, an additional hour. Yield: 1-3/4 cups (serving size: 1 tbls). Posted to JEWISH-FOOD digest V97 #227 by Judy Chavel Hochsztein <jchavelh@notes.cc.bellcore.com> on Aug 06, 1997
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”