Candied Pineapple And Cherries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
2 (20-ounce) cans sliced pineapple, undrained |
2 cups sugar |
1/2 cup light corn syrup |
3 (8-ounce) jars maraschino cherries, drained |
Directions:
1. Drain pineapple, reserving 1 2/3 cups pineapple juice.
2. Combine pineapple juice, sugar, and syrup in a large Dutch oven. Bring to a boil, stirring constantly. Cook over medium heat, without stirring, until mixture reaches soft ball stage (234°). Add reserved pineapple slices; return syrup mixture to a boil. Reduce heat; simmer 20 minutes or until pineapple is translucent. Carefully remove pineapple with a fork, and drain on wire racks.
3. Add cherries to syrup, and return to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Remove cherries, and drain on wire racks. Let fruit dry on racks 24 hours. Store in airtight containers, or freeze.
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