Recipe - Candied Pineapple And Cherries

2 cn (30oz.) cut or sliced up pineapple
(in syrup, not juice),
reserve syrup
2 cup Sugar
One half cup Light corn syrup
1 2/3 cup Pineapple syrup

(From Farm Journal's Country Cookbook)

Drain 2 (1 lb. 14 oz.) cans cut or sliced up pineapple (in syrup, not juice). Reserve
syrup. Combine 2 cups sugar, One half 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.
Posted to EATL Digest 23 October 96

Date: Wed, 23 Oct 1996 22:01:20 0700

From: Kay Peterson ckpeters@TELEPORT.COM