For me, this is an absolute Christmas/holiday must and, as with so many good things in my life, comes to me from my sister-in-arms, Hettie Potter. I've used bottled peaches, I've used tinned peaches and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches tinned in fruit juice rather than syrup. If you can find only slices, not halves, so be it. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese, too. It makes the kitchen feel like a proper Christmas/holiday kitchen - and it's a very easy present to whip up for people, too, beautiful in old-fashioned glass jars.

Ingredients

• 2 (14-ounce) cans peach halves in syrup
• 1 tablespoon rice vinegar or white wine vinegar
• 2 short sticks cinnamon
• 1 1/2-inch piece ginger, peeled and sliced thinly into rounds
• 1/2 teaspoon crushed dried chili flakes
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 1/4 teaspoon whole black peppercorns
• 3 whole cloves

Directions