Ingredients
- 1/2 c peach
- 1/4 c vinegar (white)
- 3/8 c scallions (finely chopped)
- 1 tb ginger (grated)
Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. "Sundays at Moosewood Restaurant Cookbook"
