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–+ servings
Spiced Peaches
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course Side Dish
Cuisine Southern
Servings 6
Calories 180 kcal

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
Keyword easy canning style, holiday side, pickled fruit, preserved fruit, southern cooking, spiced peaches, vintage recipe, warm spices
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