4 oranges
1 water
2 sticks cinnamon
4 whole allspice
6 whole cloves
4 lb fresh dark sweet cherries, pitted
1/2 cup fresh lemon juice
6 1/2 cup sugar
Slice oranges very thinly; place in preserving kettle; add water to
cover by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag;
add to kettle; bring to boil over high heat; reduce heat slightly;
boil until oranges are very tender; remove spice bag and discard. Add
pitted cherries, lemon juice, and sugar to kettle; stir until sugar
is dissolved; return mixture to boil; boil rapicly until mixture
thickens and reaches gel stage, about 1 hour. Cool for about 5
minutes, skimming off foam with a metal spoon and stirring
occasionally. Ladle into hot sterilized jars, leaving 1/2 inch
headspace; seal with melted paraffin wax; cover with clean lids.
Store in a cool, dark, dry place. Makes 11 1/2 pint jars.
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared
by: Sharon Stevens.
Serves: 11
Recipe Categories: Dessert
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