3 c Peaches - or papaya or mango
3 oz Shallots - peeled and thinly
-sliced
1 1/2 c Cider vinegar
1/4 c Lemon juice
1 c Brown sugar - packed
1/2 c Raisins - golden
1 tb Ginger - fresh, minced
2 Clove galirc - minced
1/2 ts Salt
1/2 ts 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 3-1/4 cups (allow about 2 tablespoons per
serving).
Recipe from the shallot package from "Frieda of
California".
