Warm Ginger Peach Chutney

Recipe by Steven Petusevsky

Ingredients

6 to 8medium peaches, pitted, chopped with skin and juice (3 to 4 cups)

1/2cup sugar

1tablespoon minced ginger root

1-- cinnamon stick

-- Juice of 1 lemon

1/4cup dried sweetened cranberries

1tablespoon chopped fresh mint leaves

Place all the ingredients except mint leaves in a 3 1/2-quart saucepan and bring to a boil over medium heat. Reduce heat and simmer, uncovered, 30 minutes until softened and well combined. Add the mint. Cool and refrigerate overnight.