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Peachy Chutney - Makes 8 servings.

• 1 lb. frozen peaches
• 1/2 cup finely chopped red onion
• 1/2 cup golden raisins
• 1 Tbsp. finely chopped crystallized ginger
• 1 small long red chile pepper, finely diced (remove seeds first if desired)
• 1/2 cup firmly packed dark brown sugar
• 1/3 cup distilled white vinegar
• 1 cinnamon stick
• 1 whole clove
• 1/2 tsp. ground mace
• 1/4 tsp. ground ginger

Defrost peaches and cut crosswise into halves or thirds, depending on size of slices. Place peaches in a large pan or medium Dutch oven. Add onion, raisins, chile pepper, sugar, vinegar, cinnamon stick, clove, mace and ginger. Over medium-high heat, bring chutney to boil. Reduce heat and simmer gently until fruit is very soft but not falling apart, about 20 minutes, stirring occasionally after the first five minutes to avoid sticking.

Transfer chutney to a sealed container. Store in the refrigerator up to 3 weeks. To serve, bring chutney to room temperature. Remove the clove and cinnamon stick before serving.

Per serving: 112 calories, 0 g. total fat (0 g. saturated fat), 29 g. carbohydrate, 1 g. protein, less than 1 g. dietary fiber, 7 mg. sodium.