Warm Ginger Peach Chutney

  • Yield 8 servings

Try this warm fruit sauce over seafood, steamed rice or couscous. It’s also perfect as a topping for ice cream, pound cake or shortcakes.


6 to 8 medium peaches, pitted, chopped with skin and juice (3 to 4 cups)
1/2 cup sugar
1 tablespoon minced ginger root
1 cinnamon stick
Juice of 1 lemon
1/4 cup dried sweetened cranberries
1 tablespoon chopped fresh mint leaves


  1. Place all the ingredients except mint leaves in a 3 1/2-quart saucepan and bring to a boil over medium heat. Reduce heat and simmer, uncovered, 30 minutes until softened and well combined. Add the mint. Cool and refrigerate overnight.



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