1 lg. can peach halves
1/2 c. sugar
1/4 c. white vinegar
1/2 c. red cinnamon candies

Drain peaches reserving 1 1/2 cups syrup. To the syrup add the sugar, vinegar and red cinnamon candies. Bring to a boil and simmer, stirring until candies are dissolved. Add peaches and simmer about 10 minutes turning peaches often. Refrigerate overnight, drain and serve.

Note: Syrup may be frozen and reused again and again. Also red food coloring may be added for a deeper red. The syrup also makes an excellent punch base.