Spiced peaches are a classic American, and especially Southern, table relish, loved alongside baked ham, turkey, or cold chicken and tucked into sandwiches for a sweet-tart pop. Mid-century cooks popularized the shortcut of using a No. 2½ can of peach halves, simmering the reserved syrup with brown sugar, cider vinegar, and warm whole spices. The fruit absorbs a fragrant, lightly tangy syrup perfumed with cinnamon, clove, and allspice, making a bright counterpoint to savory meats and rich holiday menus. Equally at home on a cheese board or over vanilla ice cream, this make-ahead condiment needs just a few pantry ingredients, a short simmer, and an overnight chill for flavors to bloom fully.
Ingredients
- 29 oz peach halves in syrup (drained, reserve syrup)
- ¾ cup light brown sugar (packed)
- ½ cup apple cider vinegar
- 2 cinnamon sticks (3-inch )
- 1 tsp whole cloves
- 1 tsp whole allspice
Instructions
Step 1: Prep the fruit
- Drain the canned peaches, reserving all the syrup. Set peach halves aside.
Step 2: Make the spiced syrup
- In a medium saucepan combine the reserved peach syrup, brown sugar, cider vinegar, cinnamon sticks, cloves, and allspice.
- Bring to a boil over medium-high heat, stirring to dissolve sugar; boil 5 minutes.
Step 3: Simmer the peaches
- Add peach halves to the pot. Reduce to a gentle simmer and cook 5 minutes more.
Step 4: Cool & chill
- Remove from heat. Let cool to room temperature, then transfer peaches and syrup to a glass jar or container. Cover and refrigerate 4–24 hours for best flavor.
Step 5: Serve
- Serve chilled or at cool room temperature with roasted meats, sandwiches, or tuna salad; spoon extra syrup over the fruit.
Tips
- Tie whole spices in cheesecloth for easy removal.
- Use white sugar if you prefer a lighter flavor; add 1 to 2 thin strips of lemon peel for brightness.
- For extra spice, add 1 star anise or 4 to 6 black peppercorns.
- Swap canned peaches for 4 to 5 peeled, sliced fresh peaches; add 1/2 cup water to make up for lost syrup and simmer just until tender.
- Store refrigerated up to 1 week. This quick recipe is not tested for shelf-stable canning.
- Serve as a relish with ham or turkey, over yogurt/ice cream, or on cheese and charcuterie boards.
Nutrition
Calories: 180kcalCarbohydrates: 45gProtein: 1gSodium: 5mgPotassium: 200mgFiber: 2gSugar: 41gVitamin A: 500IUVitamin C: 6mgCalcium: 25mgIron: 0.5mg
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