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Tangy Peach Salsa

4 peaches, peeled, pitted and chopped
1/2 cup orange marmalade
1/2 cup sliced green onion
2 tablespoons cider vinegar
1 teaspoon grated gingerroot

1. In a medium bowl, combine chopped peaches, orange marmalade, sliced green onions, cider vinegar, and grated ginger root; chill. Serve as a sauce with lamb, pork or fish.

Makes 10 servings.