Candied Pineapple And Cherries

Oxmoor House
20 pineapple slices and about 10 dozen cherries


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2 (20-ounce) cans sliced pineapple, undrained
2 cups sugar
1/2 cup light corn syrup
3 (8-ounce) jars maraschino cherries, drained


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

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 (234°). 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.

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.

Created date

February 2010