Candied Pineapple And Cherries

Ingredients

• 40 ounce pineapple undrained sliced canned
• 0.5 cup plus light
• 24 ounce maraschino cherries drained
• 2 cups sugar 

Equipment

• dutch oven

Directions

1. Drain pineapple, reserving 1 2/3 cups pineapple juice.
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 (234).
3. 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.
4. Add cherries to syrup, and return to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
5. Remove cherries, and drain on wire racks.
6. Let fruit dry on racks 24 hours. Store in airtight containers, or freeze.