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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

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

INSTRUCTIONS

(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.
Posted to EAT-L Digest 23 October 96
Date:    Wed, 23 Oct 1996 22:01:20 -0700
From:    Kay Peterson <ckpeters@TELEPORT.COM>

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