1. Drain peaches reserving syrup; set fruit aside. Combine reserved syrup, vinegar, cloves, cinnamon stick and chopped candied ginger in saucepan.
2. Bring to a boil; boil 20 minutes or until liquid is reduced to 1 cup.
3. Remove from heat; add fruit. Cool completely.
4. Serve at room temperature or store in covered jar in refridgerator up to 2 weeks. Serve with poultry, ham, beef, lamb or pork.