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Candied Pineapple and Cherries
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
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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