2 (1 lb. 13 oz.) cans sliced peaches
1 c. diced onion
1/3 c. currants, rinsed in hot water
1/4 c. slivered candied ginger
1 c. firmly packed light brown sugar
1 1/4 c. distilled white vinegar
1/3 c. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg

Drain peaches, turn into HEAVY pot. Add all, bring to boil, lower heat to bubble for 1 hour, stirring carefully. Cool, put in jars, cover and refrigerate. Use with poultry or pork.