Holiday Spiced Peaches
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Spiced peaches were a holiday meal staple when I was a child. They were available, canned, in the grocery stores during the Thanksgiving and Christmas season. I've not been able to find them for years, so I improvised my own recipe.This dish compliments a traditional turkey dinner.
- Ready In:
- 15mins
- Serves:
- Units:
Nutrition Information
4
People talking
ingredients
- 29 ounces canned peach halves (I prefer Del Monte.)
- 1⁄2 cup brown sugar
- 1⁄3 cup apple cider vinegar
- 8 whole cloves
- 1 cinnamon stick
- 1 pinch allspice
- 2 -3 drops lemon juice
directions
- Drain peaches and set aside.
- Combine all remaining ingredients in a medium saucepan and bring to a boil. Simmer about 5 minutes.
- Add peaches and simmer about 5 more minutes, stirring frequently.
- Drain peaches and cool in refrigerator until time to serve.
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RECIPE MADE WITH LOVE BY
@GREG IN SAN DIEGO
Contributor
@GREG IN SAN DIEGO
Contributor
"Spiced peaches were a holiday meal staple when I was a child. They were available, canned, in the grocery stores during the Thanksgiving and Christmas season. I've not been able to find them for years, so I improvised my own recipe.This dish compliments a traditional turkey dinner."
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This is an excellent recipe and I've used it for several years now. I am so glad Greg from San Diego made and posted this. Growing up in California in the 70s and 80s, my mom used to make spiced peaches at Thanksgiving and Christmas. I can still remember her taking out the Ball jars and prepping the peaches a few days before the holidays. I wish I'd asked where she had gotten the recipe--mostly out of curiosity--since it seems southern and she was Norwegian-American--she'd never even visited the south. Even as a kid it was one of my favorite holiday dishes, and Greg from San Diego's recipe tastes just like what my mom made. Something I really appreciate about this recipe is that it uses canned peaches, since canned peaches are a lot more dependable in taste than fresh peaches. Most recipes call for fresh peaches. In an ideal world this might work, but over the years I've had a lot of trouble getting delicious stone fruit. Thank you Greg from San Diego!
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Hopefully they will turn out perfect ! So far so good. Will give them a taste check again tomorrow, and am hoping that they will be perfect for Thanksgiving Dinner.
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I doubled the recipe, and strained the juice. Then poured strained juice over the peaches, after I had divided into 3 wide mouth jars and placed in the refrigerator.
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A wonderful recipe. I prepared it biweekly all summer and am about to make a big batch for Christmas. I find that I can double the peaches and increase the ther ingredients by 1/2 and get the same fine result.
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