Yield: 3 servings
Measure | Ingredient |
---|---|
3 cups | Peaches - or papaya or mango |
3 ounces | Shallots - peeled and thinly sliced |
1½ cup | Cider vinegar |
¼ cup | Lemon juice |
1 cup | Brown sugar - packed |
½ cup | Raisins - golden |
1 tablespoon | Ginger - fresh, minced |
2 \N | Clove galirc - minced |
½ teaspoon | Salt |
½ teaspoon | Cinnamon - ground |
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 3-¼ cups (allow about 2 tablespoons per serving).
Recipe from the shallot package from "Frieda of California".