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Add a photoServings: 12
Ingredients
- 12 whl cloves
- 1 x Gingerroot, 1 inch piece
- 1 x Cinnamon Stick, 2 inches
- 24 whl Allspice grains
- 1 x Orange, scrubbed
- 2 lb Peaches, fresh, ripe
- 4 c. Granulated Sugar
- 2 c. Cider Vinegar
Directions
- Servings: 12
- Spread out a small square of cheesecloth and set cloves, gingerroot, cinnamon and allspice in centre, then tie shut with string. Slice orange thinly. Plunge peaches into a large pot of boiling water for 10 seconds.
- Remove peaches with slotted spoon and plunge in bowl of ice water. Peel and set aside. Repeat this blanching and chilling process with the orange slices and set aside. Using a medium-heavy saucepan and medium heat, combine sugar and vinegar and heat till sugar is dissolved. Add in bag of spices and peaches and cook over low heat for 8 min, then remove with slotted spoon and divide between 2 or possibly 3 two-c. glass preserving jars. Add in orange slices to the same sugar mix and cook over low heat for 5 min, then remove with slotted spoon and add in equal amounts to each of the jars of peaches. Throw away spice bag and boil syrup over medium heat for 4 - 5 min. Pour over fruit in jars. Let cold, then seal shut. Store in a cold place for up to 1 month, then chill. Serve with roast pork, goose or possibly ham.
- Makes from 2 to 3 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 174mg | 5% |
| Total Carbs 74.25g | 20% |
| Dietary Fiber 1.3g | 4% |
| Sugars 72.87g | 49% |
| Protein 0.69g | 1% |
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