2 cups sugar
1 cup apple cider vinegar
1 tbsp. grated fresh ginger
4 cups peeled and chopped peaches
1 pt. blueberries
½ pt. raspberries
Combine sugar, vinegar and ginger in a medium saucepan; bring to a boil over medium high heat. Boil for 1 minute; remove from heat and let cool. Combine fruits in a large bowl. Pour sugar mixture over fruit and let stand for 30 minutes. Serve immediately or transfer to an airtight container and refrigerate up to 1 week.
Blueberries are harvested from May through August. A one-cup serving has about 84 calories, 4 grams of fiber and 24% of the RDA for Vitamin C.
