1kg cherries
500g Chelsea Caster Sugar
2 Tbsp lime or lemon juice
1/4 cup cherry brandy, brandy or cranberry juice
1 cup red rose petals
1 Tbsp distilled rosewater
1 x 275g jar whole-berry cranberry jelly

Halve and stone the cherries. Place in a large microwave-proof jug. Pour in the Sugar and lime or lemon juice. Leave for 2 hours or until the juices start to run. Cover loosely and microwave on high for 5 minutes. Stir in the cherry brandy, rose petals and rosewater. Microwave for 5 minutes on medium. Add the cranberry jelly. Microwave for 10 minutes on low, stopping every 2 minutes to stir. Stand until it acquires a syrup texture and starts to gel, forming a soft skin when tested on a cold saucer. Cool and ladle into jars. Store in the fridge, for up to 2 months.

Tips: Rosewater is made by distilling fragrant rose petals. You'll find it in chemists or the gourmet section of delicatessens and supermarkets.