Ingredients
Method
- In a small saucepan over medium heat, drizzle a little olive oil and add the onions, garlic and chilli and cook for 2-3 minutes before adding the cranberry sauce and vinegar. Cook for a further 2 minutes before adding the peached and rosemary sprigs. Season with salt and pepper.
- Bring the heat to a simmer and let it cook until the peaches and onions have softened and slightly reduced.
- Serve as a side to a glazed ham, roasted pork or a Ploughman’s lunch.
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