Candied Pineapple and Cherries
Drain 2 (1 lb. 4 oz.) cans sliced pineapple; reserve syrup. Combine 2 cups sugar, 1/2 cup light corn syrup and 1-2/3 cups pineapple syrup in a heavy 10" skillet. Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234 degrees on candy thermometer. Add a third of the pineapple slices; bring to a boil. Reduce heat simmer 25 minutes or until pineapple is transparent around edges. (Carefully turn half way through cooking.) Remove from skillet; drain on wire rack. Repeat with remaining pineapple, cooking a third at a time. Then add 3 (8 oz.) jars maraschino cherries, drained. Simmer for 25 minutes. Let dry 24 hours at room temperature.
To end up with 2 pounds of cherries; start with 58 ounces.
This page was last modified March 2002