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Recipe: Bourbon Pickled Apricots or Peaches (refrigerator storage)

Preserving - Pickles, Relishes
BOURBON PICKLED APRICOTS OR PEACHES

1 cup cider vinegar
1 cup orange juice
1/2 cup white grape juice
1/4 cup sugar
1/4 cup maple syrup
2 teaspoons whole allspice berries
8 whole cloves
Finely minced zest of 2 oranges (colored portion of peel)
1 tablespoon peeled, minced fresh ginger
8 apricots, quartered, pitted, or 8 medium peaches, peeled, quartered, pitted 1/2 cup bourbon

In a nonreactive saucepan, combine vinegar, orange juice, grape juice, sugar and maple syrup; bring to boil over high heat, stirring occasionally to dissolve sugar. Add allspice and cloves. As soon as mixture comes back to boil, reduce heat to low and simmer five minutes. Remove from heat; add zest and ginger. Cool to room temperature.

Add apricots or peaches and bourbon; gently toss. Spoon into canning jars and seal. Refrigerate at least two days or up to six weeks.

Serve with pork chops, ham or ribs, or as an accompaniment to a cheese platter.

Yield:About 4 cups
Adapted from source: Quick Pickles by Chris Schlesinger, John Willoughby and Dan George
MsgID: 207859
Shared by: Betsy at Recipelink.com
Board: Canning and Preserving at Recipelink.com
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