Candied Pineapple And Cherries

1. 1

   Drain pineapple, reserving 1 2/3 cups pineapple juice.

2. 2

   Combine pineapple juice, sugar, and syrup in a large Dutch oven. Bring to a boil, stirring constantly. Cook over medium heat, without stirring, until mixture reaches soft ball stage (234u00b0). Add reserved pineapple slices; return syrup mixture to a boil. Reduce heat; simmer 20 minutes or until pineapple is translucent. Carefully remove pineapple with a fork, and drain on wire racks.

3. 3

   Add cherries to syrup, and return to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Remove cherries, and drain on wire racks. Let fruit dry on racks 24 hours. Store in airtight containers, or freeze.

* Per serving · 4 servings · Values may vary.

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