| 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.”