•  1 cup peach syrup, drained from canned California Cling Peach halves
•  1/2 cup red wine vinegar
•  1/2 cup dark brown sugar, packed
•  1/2 cup golden raisins
•  1/2 cup onion, minced
•  1/2 cup sweet red pepper
•  2 tablespoons fresh lime juice
•  1 tablespoon crystallized ginger, chopped
•  1 tablespoon ginger root, minced
•  2 tablespoons curry powder
•  1 1/2 teaspoons mustard seeds, yellow
•  1 1/2 teaspoons red pepper, crushed
•  4 1/2 teaspoons Kosher salt
•  1 1/2 teaspoons black pepper, crushed
•  3 cups California Cling Peach halves, drained, coarsely chopped

Directions:

Boil peach syrup, vinegar, and sugar in a large saucepan for 5 minutes. Add raisins, onion, red pepper, lime juice, ginger and seasonings. Boil for 10 minutes or until mixture thickens. Add peaches and heat thoroughly. Cool. Refrigerate about 48 hours.