Instructions: Position knife blade in food processor bowl; add sliced peaches and juice. Pulse 5 times or until peaches are coarsely chopped. Combine peach mixture, sugar, and allspice in a large saucepan; bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Add cranberries; reduce heat, and simmer 12 minutes or until cranberry skins pop and mixture is thickened, stirring occasionally. Remove from heat and let cool; store in an airtight container in refrigerator up to 1 week. Serve with pork or poultry.

Yield: 3 1/2 cups.

Serving size: 1 tablespoon

Yield: 3 1/2 cups

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