Yield: 3 1/2 cups
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped onions |
| ¼ cup | Butter or margarine |
| 2 cups | Peach preserves |
| ¼ cup | Soy sauce |
| 2 tablespoons | Distilled white vinegar |
| 2 teaspoons | Minced gingerroot or 1/2 tsp. ground ginger |
| ½ teaspoon | Dry mustard |
Saute onions in butter in medium saucepan until tender, about 5 minutes.
Stir in remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, 5 minutes. Yield: 3½ cups Typed in MMFormat by cjhartlin.msn@... Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Apr 2, 1999