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Candied Pineapple And Cherries
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Candied Pineapple And Cherries

Date Added: January 04, 2014

Ingredients:

2 Cans Pineapples not juice)
2 Cups Sugar
1/2 Cup Light Corn Syrup (Karo)
1 Cups Pineapples (120 ml)
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Directions:

1. Drain 2 (1 lb.

2. 14 oz). cans sliced pineapple (in syrup, not juice).

3. Reserve syrup. Combine 2 cups sugar, 1/2 cup light corn syrup and 1 2/3 cups pineapple syrup in a heavy 10" skillet.

4. Cook over medium heat, stirring constantly, until mixture boils.

5. Cook until temperature reaches 234 degrees on candy thermometer.

6. Add a third of the pineapple slices; bring to a boil.

7. Reduce heat; simmer 25 minutes or until the pineapple is transparent around edges.

8. Remove from skillet; drain on wire rack. Repeat with remaining pineapple, cooking a third at a time.

9. Then add 3 (8oz). jars maraschino cherries, drained.

10. Simmer for 25 minutes. Let dry 24 hours at room temperature.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pineapple, Corn, Natural Sweeteners allergies.
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