Recipe - Golden Raisin-And-Peach Chutney

16 ounce Sliced peaches in juice;
undrained
One half cup Golden raisins
One half cup Coarsely chopped onion
One half cup Firmly packed brown sugar
One fourth cup Cider vinegar
1 teaspoon Grated orange rind
One fourth teaspoon Ground ginger
One fourth teaspoon Ground allspice
1/8 teaspoon Crushed red pepper

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: 1Three fourths cups (serving size: 1 tbls).

Posted to JEWISHFOOD digest V97 #227 by Judy Chavel Hochsztein
jchavelh@notes.cc.bellcore.com on Aug 06, 1997