Thanksgiving Peaches
Thanksgiving Peaches
1 (1 lb. 13 oz.) can cling peach halves
1 cup water
1 cup sugar
1/2 cup vinegar
2 tablespoons mixed pickling spice
2 tablespoons mixed pickling spice
1 tablespoon red food coloring (if desired)
1/2 cup brandy
Drain peaches, saving syrup. Combine 1 cup of the syrup, water, sugar and vinegar and boil 5 minutes. Add peaches, spice, food coloring and brandy. Let stand 24 hours in refrigerator. Drain peaches and fill with Raisin Stuffing.
Raisin Stuffing
1 cup seeded raisins
1 tablespoon sugar
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 tablespoon lemon rind
Cover raisins with boiling water and let stand 5 minutes; drain. Combine sugar, butter, lemon juice and rind with raisins. Heat slowly, stirring occasionally, until of conserve consistency.
Makes 6 to 8 servings.
1 (1 lb. 13 oz.) can cling peach halves
1 cup water
1 cup sugar
1/2 cup vinegar
2 tablespoons mixed pickling spice
2 tablespoons mixed pickling spice
1 tablespoon red food coloring (if desired)
1/2 cup brandy
Drain peaches, saving syrup. Combine 1 cup of the syrup, water, sugar and vinegar and boil 5 minutes. Add peaches, spice, food coloring and brandy. Let stand 24 hours in refrigerator. Drain peaches and fill with Raisin Stuffing.
Raisin Stuffing
1 cup seeded raisins
1 tablespoon sugar
1 tablespoon butter or margarine
1 tablespoon lemon juice
1 tablespoon lemon rind
Cover raisins with boiling water and let stand 5 minutes; drain. Combine sugar, butter, lemon juice and rind with raisins. Heat slowly, stirring occasionally, until of conserve consistency.
Makes 6 to 8 servings.
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