Cranberry chutney

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Step 1

Drain peaches; chop coarsely; reserve juice Place cranberries, juice, sugar and onion in saucepan over medium high heat and cook until cranberries begin to pop. Add pecans, cinnamon, ginger and peaches. Cook 10 minutes longer. Remove from heat and slow to cool. Keeps in refrigerator for 2 months or can be frozen.