Yield: 3 Servings
|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||Clove galirc - minced|
|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".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini