Candied Pineapple And Cherries Recipe

• 2 can (30-ounce.) sliced pineapple (in syrup, not juice), reserve syrup
• 2 c. Sugar
• 1/2 c. Light corn syrup
• 1 2/3 c. Pineapple syrup

1. Drain 2 (1 pound 14 ounce.)
2. cans sliced pineapple (in syrup, not juice).
3. Reserve syrup.
4. Combine 2 c. sugar, 1/2 c. light corn syrup and 1 2/3 c. pineapple syrup in a heavy 10" skillet.
5. Cook over medium heat, stirring constantly, till mix boils.
6. Cook till temperature reaches 234 degrees on candy thermometer.
7. Add in a third of the pineapple slices; bring to a boil.
8. Reduce heat; simmer 25 min or possibly till the pineapple is transparent around edges.
9. Remove from skillet; drain on wire rack.
10. Repeat with remaining pineapple, cooking a third at a time.
11. Then add in 3 (8oz.)
12. jars maraschino cherries, liquid removed.
13. Simmer for 25 min.
14. Let dry 24 hrs at room temperature.

pineapple, sugar, corn syrup, pineapple syrup

Taken from cookeatshare.com/recipes/candied-pineapple-and-cherries-98618 (may not work)