Ouisie slathers this chunky ginger- and raisin-spiked sauce on turkey, avocado, and bacon sandwiches or on ham and cheese or tuna salad sandwiches. Try it with roast turkey or chicken or grilled shrimp as well.

1 tsp. pickling spice
6 medium peaches, peeled and chopped
1 medium yellow onion, coarsely chopped
1 cup golden raisins
1 cup cider vinegar
1/4 cup packed brown sugar
2 cloves garlic, minced
1 tsp. grated fresh ginger
1/4–1/2 tsp. cayenne pepper

1. For spice bag, cut a double thickness of 100-percent cotton cheesecloth into a 4-inch square. Place pickling spice in center of cheesecloth square. Bring up corners of cheesecloth and tie with a clean cotton string.

2. Place pickling spice in a 4-quart Dutch oven; add peaches, onion, raisins, vinegar, brown sugar, garlic, ginger, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 35 minutes or until mixture is thickened and ingredients are slightly soft, stirring occasionally. Let cool.

3. Cover and store in the refrigerator up to 3 weeks. Or, pack in freezer containers. Seal, label, and freeze up to 12 months. Makes about 4 cups (32 two-tablespoon servings).