Recipe by Pixie's Kitchen
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving.
- 118.29 ml granulated sugar
- 236.59 ml water
- 787.84 ml fresh cranberries
- 141.74 g dried peaches, coarsely chopped
- 0.25 ml salt
Directions See How It's Made
- Bring sugar and water to a boil, stirring until sugar has dissolved. Add cranberries, peaches, and salt, and return to a boil. Reduce heat, and simmer gently, stirring occasionally, until thickened and cranberries have burst, about 10 minutes. Let Cool. Cover, and refrigerate until ready to serve (up to 1 week).