** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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