Title: Candied pineapple and cherries
 Categories: None
      Yield: 1 Servings
 
      2 cn (30-oz.) sliced pineapple
           -(in syrup, not juice),
           -reserve syrup
      2 c  Sugar
    1/2 c  Light corn syrup
  1 2/3 c  Pineapple syrup
 
  (From Farm Journal's Country Cookbook)
  
  Drain 2 (1 lb. 14 oz.) cans sliced pineapple (in syrup, not juice).
  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 the pineapple is transparent around edges.
  Remove from skillet; drain on wire rack.  Repeat with remaining
  pineapple, cooking a third at a time.  Then add 3 (8oz.) jars
  maraschino cherries, drained. Simmer for 25 minutes.  Let dry 24
  hours at room temperature.