In a 3 quart saucepan over medium high heat, combine 1 cup water, 3/4 cup granulated sugar, 2 tablespoon thinly slivered lemon peel, 3/4 teaspoon ground cinnamon and 1/2 teaspoon ground ginger.

Bring to a boil over medium high heat, stirring to dissolve sugar. Add one 12 oz. package of fresh or frozen cranberries; cook for 5 minutes or until most of the berries have popped. Remove from heat. Stir in two 16 oz. cans of Freestone peach halves (packed in light syrup) drained and cut into chunks. Refrigerate for at least eight hours, stirring occasionally. Relish will keep, in tightly covered containers, in refrigerator for up to one week. Makes about 10 cups.

PER 1/2 CUP SERVING:

57 calories; 0 grams fat; 1 mg sodium; 0 grams protein; 14 grams carbohydrate; 0 mg cholesterol. Excellent compliment to that special dinner!