Ingredients
1 pkg of fresh or frozen cranberries
1 16 oz can peach halves, syrup packed,
1 ½ cups sugar,
1 medium onion chopped,
½ t. ground cinnamon,
¼ t dry ginger
½ cup pecan halves,
Preparation
Drain peaches, chop coarsely, and reserve the juice. Place cranberries, juice, sugar and onion in a saucepan over medium heat and cook until cranberries start popping, then add pecans, cinnamon, ginger and peaches and cook 10 minutes longer. Remove from heat and allow to cool. This keeps in the fridge for 2 months and can be also done with walnuts, almonds or golden raisins instead of pecans.
