Saturday, December 02, 2017
How to make your own candied cherries and pineapple
The Farm Journal Country Cookbook is where I found this recipe, in a chapter on Country Cakes and Frostings. A special section within the chapter talks about Surprisingly Different Fruitcakes. Oh, I can't help myself -- I am going to have to give you a taste of the prose that introduces this section:
""Many women treasure their mothers' and grandmothers' fruitcake recipes and fondly dream, when the first thoughts of the Christmas holidays arrive, of baking these old-fashioned loaves. One look at the recipes, yellow with age, reminds them of the giant-size yields and the time required to bake these cakes. The search for tasty substitutions starts. This annual post-Thanksgiving kitchen drama inspired us to offer you smaller and simpler recipes that yield big dividends in taste."
The candied fruit directions are from a recipe called Last-Minute Fruitcakes. I remember them as being very good, so I will share the recipe later this month. But for now, I will share the fruit recipe.
CANDIED PINEAPPLE AND CHERRIES
2 20-ounce cans of sliced pineapple (for this you want the kind that's packed in syrup, not juice)
2 cups sugar
1/2 cup light corn syrup
1 2/3 cups syrup drained from pineapple
3 8-ounce jars maraschino cherries, well drained
Drain the pineapple, reserving the syrup. You will need 1 2/3 cup.
Combine the sugar, corn syrup, and pineapple syrup in a heavy 10-inch skillet. Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234º on a candy thermometer.
Add a third of the pineapple slices; bring to a boil. Reduce heat; simmer 25 minutes or until pineapple is transparent around edges. Remove from skillet with slotted spoon and place pineapple on a wire rack set over waxed paper. Repeat with remaining pineapple, cooking a third of the slices each time.
Then add the drained maraschino cherries to the skillet. Bring to a boil and then reduce heat and simmer for 25 minutes. Again, remove the cherries from the syrup with a slotted spoon and place the candied cherries on a wire rack over waxed paper to drain completely. Let the candied fruit dry for 24 hours at room temperature before using or storing.