3 c  Peaches - or papaya or mango
3 oz Shallots - peeled and thinly
-sliced
1 1/2 c  Cider vinegar
1/4 c  Lemon juice
1 c  Brown sugar - packed
1/2 c  Raisins - golden
1 tb Ginger - fresh, minced
2    Clove galirc - minced
1/2 ts Salt
1/2 ts Cinnamon - ground

In a large saucepan, combine the peaches (or papaya or mango), shallots,
vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring
occasionally, for 5 minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into refrigerator or
freezer containers. Cover and chill. Serve chilled or at room temperature
with roasts, barbecued meats, on burgers, or with fish.

Makes 3-1/4 cups (allow about 2 tablespoons per serving).

Recipe from the shallot package from “Frieda of California”.