1 Rinse jars (each about 400 ml) (each approximately 14 ounces) and their matching lids with boiling water and leave upside down to dry on a kitchen towel.
2 Rinse cherries, drain and remove pits. Rinse 1 orange in hot water, wipe dry and finely grate zest.
3 Squeeze juice from all oranges and measure out 200 ml (about 7 ounces) of juice.
4 Combine vinegar, orange juice and orange zest, pepper, cinnamon and sugar in a pot and bring to a boil. Cook for 3 minutes, stirring constantly.
5 Add cherries to the pot and return mixture to a boil.
6 Cook for 1 more minute and season with a pinch of salt. Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/). Glaze tastes best 2-3 months after preparation.