Candied Pineapple And Cherries
Last updated 6/12/2012 1:12:03 AM. Recipe ID 39820. Report a problem with this recipe.
Title: Candied pineapple and cherries
Yield: 1 Servings
2 cn (30-oz.) sliced pineapple
-(in syrup, not juice),
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.
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