Spiced Peaches

Ingredients

2                29 ounce cans of peach halves, in heavy syrup

1C              Light brown sugar, packed

1C              Apple cider vinegar

1 T             Whole cloves

1/4t            Freshly grated nutmeg

4                Whole cinnamon sticks, broken into pieces

1/4C           Fresh cranberries, optional

Process

Drain the syrup from the peaches into a medium sized saucepan.

Add the brown sugar, vinegar, cloves, nutmeg and cinnamon sticks to the syrup;

Bring to a boil.

Reduce heat to a simmer and cook for 5 minutes.

Place the peach halves and cranberries, if using, into a covered storage bowl.

Pour the hot syrup over the top.

Cover and refrigerate for a full 24 hours at least; longer is even better, up to a week.

Transfer the peaches and syrup to a serving dish.

For Fresh Peaches:

Prepare a simple syrup mixture by bringing 4 cups water and 3 cups granulated sugar to a boil;

Stir in remaining ingredients and set aside.

Peel, halve and pit 9 medium sized peaches

Place into bowl or quart jars.

Pour hot syrup over peaches and finish as above.

These are not shelf stable and must be refrigerated.