|9 cups coarsely-chopped pitted tart cherries -- see * Note
1 large onion -- chopped
1 small orange, peel and all -- chopped
2 tablespoons minced fresh ginger
1 1/2 cups sugar
1 cup cider vinegar
2 tablespoons ground cinnamon
1 teaspoon freshly-ground black pepper
1 teaspoon crushed red pepper flakes
1 tablespoon coarse (kosher) salt
1/2 cup water
* Note: For a low-tech way to pit cherries, unfold a paper clip from the center. Depending on cherry size, insert small or large loop through the top of the cherry, loosen the pit and pull it out. In a 5-quart (or larger) stockpot, combine all ingredients except cherries and bring to boil.
Add cherries and boil gently, uncovered, stirring frequently, until thickened, about 30 to 40 minutes. Pour into sterilized canning jars and seal according to manufacturer directions.
This recipe yields 3 1/2 pints.