Slice oranges very thinly; place in preserving kettle; add water to cover by 1 cm, 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 cm headspace; seal with melted paraffin wax; cover with clean lids. Store in a cool, dark, dry place. Makes 11.5 pint jars. Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens.