CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
1 | Servings |
INGREDIENTS
2 | 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>
A Message from our Provider:
“Don’t confuse God’s patience with his final response”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2249
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 113.9mg
Potassium: 450.7mg
Carbohydrates: 587.3g
Fiber: 3.4g
Sugar: 583.2g
Protein: 1.5g