Candied Pineapple And Cherries
| 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>
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Nutrition (calculated from recipe ingredients)
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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