3/4 c. granulated sugar
2 tbsp. thinly slivered lemon peel
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1 c. water
1 pkg. (12 oz.) fresh or frozen cranberries
2 (16 oz.) cans peach halves (in light syrup, drained and quartered)

Combine sugar, lemon peel, cinnamon, ginger and water in a 3 quart saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add fresh or frozen cranberries. Cook 5 minutes until most of the berries have popped. Remove from heat. Stir in peach halves. Refrigerate, covered, at least 8 hours, stirring occasionally. Relish will keep in tightly covered containers in refrigerator, up to 1 week. Makes about 10 cups.